Baked Parmesan Chicken with Beans, Parma Ham & Asparagus

I can't remember the last time I actually fried chicken. Yes, I am sure its delicious and all that - but its just not healthy. If you remove the skin and bake a chicken breast you have all the flavour, its lower in fat and no mess from spluttering oil!

This is sort of Italian inspired food - although I am sure I have had a Spanish version of the bean salad before, which was also heavy on the garlic. And you can buy a cheaper version of the parmesan these days too called Grana Padano and tastes just the same. Either way. Its delicious and we loved it!

Ingredients:             (Serves 2)

2 chicken breasts
60g parmesan cheese, grated
2 tbsp. olive oil + 1 tsp.
4 cloves garlic , sliced thinly
400g tin of cannellini beans
80g parma ham, roughly chopped
100g asparagus tips, cut into 1 inch lengths

Method:

Brush the chicken breasts with the 1 tsp. oil and then roll in the parmesan cheese. Place in an ovenproof dish, cover with foil and bake for 20-25 minutes (depending on the size of the breast).

In a small saucepan, gently cook the garlic in the 2 tbsp. oil on a low heat for about a minute. Add the parma ham and asparagus and turn the heat up to medium for 2-3 minutes. Drain and rinse the beans and add to the saucepan, along with a grinding of black pepper. Stir and heat through and the warm salad is ready to serve with the chicken on the side. Serve with new potatoes or crusty bread.