Tomato & crispy crumb chicken

An easy midweek supper dish that's low in fat but high in flavour
PREP 20 mins
COOK 25 mins


  • calories 238
  • carbs 16
  • saturated fat 1
  • sugar 5
  • protein 39
  • fat 3
  • fibre 0
  • salt 0.66


4 boneless, skinless chicken breasts
2 thick slices wholemeal bread
2 tsp dried mixed herbs
400g can chopped tomatoes
1 garlic clove, crushed
1 tsp balsamic vinegar
2 tsp tomato purée
350g frozen green beans
handful flat-leaf parsley, chopped, to serve


  1. 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 bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato purée. Spread the sauce over the chicken, sprinkle with the crumbs, then bake for 20-25 mins until the chicken is tender.
  2. While the chicken is cooking, boil the frozen beans for 3-5 mins until just tender. Serve the chicken, sprinkled with parsley, on a bed of beans.