Tomato & crispy crumb chicken

• boneless, skinless chicken breasts↗4
• thick slices wholemeal bread2
• dried mixed herbs↗2 tsp tsp
• can chopped tomato400g g
• garlic clove↗1

  crushed

• balsamic vinegar↗1 tsp tsp
• tomato purée↗2 tsp tsp
• frozen green bean350g g
• handful flat-leaf parsley↗

  chopped, to serve

Step-by-step instructions

1. 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. 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.