4 boneless, skinless chicken breasts
2 thick slices gluten free bread
2 tsp dried mixed herbs
400g can chopped tomato
1 tbsp garlic infused oil
1 tsp balsamic vinegar
2 tsp tomato purée
350g green bean
handful flat-leaf parsley, chopped, to serve
Serves - 4
Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half and open out like a book.
Place in a non-stick roasting tin. Whizz the gluten free bread into crumbs in a food processor, then mix with the herbs.
Mix the tomatoes with the garlic infused oil, vinegar and tomato purée.
Spread the sauce over the chicken, sprinkle with the gluten free crumbs, then bake for 20-25 mins until the chicken is tender.
While the chicken is cooking, boil the beans for 3-5 mins until just tender.
Serve the chicken, sprinkled with parsley, on a bed of beans.
Recipe adapted from: Good Food