4 Coles RSPCA Approved Australian Chicken Breast Fillets
2 tsp extra virgin olive oil, extra
Finely chopped fresh parsley, to serve
Finely grated parmesan, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a medium bowl, combine the butter, parmesan, provolone or mozzarella and paprika. Finely grate 1 garlic clove. Thinly slice remaining garlic. Add the grated garlic to the butter mixture. Use an electric hand mixer to beat mixture until fluffy and creamy, with small bits of cheese visible.
Step 2
Heat a large frying pan over medium heat. Add the oil and onion and cook for 5 mins or until the onion is translucent. Stir in tomatoes, sliced garlic and extra paprika. Season with salt. Cook, stirring often, for 5 mins or until tomatoes begin to soften. Stir in beans and season with salt. Reduce heat to medium-low. Cover and very gently simmer for 30 mins or until the beans are very tender, adding about 2 tbs hot water if the sauce looks dry.
Step 3
Meanwhile, prepare a barbecue for medium heat. Coat chicken with extra oil. Season with salt. Cook for 8 mins. Turn and cook for 6 mins. Spoon a dollop of butter mixture on top of each piece of chicken. Cook for 2 mins or until chicken is cooked through but still juicy and butter mixture is melted.
Step 4
Divide the chicken and tomato mixture among serving plates. Sprinkle with parsley and parmesan.
