2 free-range chicken breasts, deboned and skinless
4 tsp Egyptian dukkah
2 tbsp NOMU Extra Virgin Olive Oil
400g (1 can) cannellini beans, drained
NOMU Sea Salt and NOMU Black Pepper
Juice of half a lemon, or to taste
Fresh parsley leaves, to garnish
Slice your chicken breasts in half along the middle so that they make two very thin breasts. Sprinkle each piece with a generous coating of Egyptian dukkah.
Heat 1 tbsp of Olive Oil in a frying pan over medium-high heat. Once hot add the chicken breasts and fry for 2-3 minutes on each side, or until golden and cooked through.
Meanwhile, drizzle some Olive Oil into a small saucepan over medium heat and add the cannellini beans. Warm through, season to taste with sea salt and black pepper and roughly mash. Add a squeeze of fresh lemon juice to taste.
Serve immediately with the chicken and garnish with the fresh parsley.
*Recipe by Sarah Graham
2 free-range chicken breasts, deboned and skinless
4 tsp Egyptian dukkah
2 tbsp NOMU Extra Virgin Olive Oil
400g (1 can) cannellini beans, drained
NOMU Sea Salt and NOMU Black Pepper
Juice of half a lemon, or to taste
Fresh parsley leaves, to garnish
Slice your chicken breasts in half along the middle so that they make two very thin breasts. Sprinkle each piece with a generous coating of Egyptian dukkah.
Heat 1 tbsp of Olive Oil in a frying pan over medium-high heat. Once hot add the chicken breasts and fry for 2-3 minutes on each side, or until golden and cooked through.
Meanwhile, drizzle some Olive Oil into a small saucepan over medium heat and add the cannellini beans. Warm through, season to taste with sea salt and black pepper and roughly mash. Add a squeeze of fresh lemon juice to taste.
Serve immediately with the chicken and garnish with the fresh parsley.
*Recipe by Sarah Graham
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