Oat Crusted Chicken With Creamy Tarragon Cannellini Beans

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your chicken breast portion[s] to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add a handful of flour to a plate, a splash of milk to a shallow bowl and your oats to a separate plate

Season the flattened chicken with a pinch of salt and pepper, coat in flour, tap off any excess, then add to the milk and firmly press into the oats to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated chicken and cook for 3 min on each side or until the oats have browned, then transfer to a baking paper-lined baking tray (or two!), reserve the pan, and put the tray[s] in the oven for 12-14 min or until the chicken is cooked through (no pink meat!) – this is your oat crusted chicken

Tip: Cooking for 4 or more? You may need to do this in batches!

Boil a kettle

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Wipe the reserved pan clean and return to a medium heat with a drizzle of olive oil

Once hot, add the diced onion to the pan with a pinch of salt and pepper and cook for 3-4 min or until the onion begins to soften

Once the onion has softened, add the chopped garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add your cannellini beans (no need to drain!) and chicken stock mix with 150ml [195ml] [255ml] boiled water and give everything a good mix up

Bring to the boil over a high heat then reduce the heat to medium and cook for 5-6 min or until the sauce has thickened slightly

Wash your spinach then pat dry with kitchen paper

Once thickened, add the spinach to the pan with your soft cheese and most of your parsley & tarragon pesto (you'll use the rest later!)

Season with a pinch of salt and pepper and stir it all together until the spinach has wilted and the sauce is creamy – this is your creamy tarragon cannellini beans

Once done, transfer the oat crusted chicken to a clean board and leave to rest for a couple of min before slicing