Crispy cous cous chicken with spicy tomato & pesto salsa
- 110g pack Asda Coriander & Lemon Cous Cous
- ½tsp chilli powder
- 2 egg whites
- 250g Butcher's Selection British Chicken Breast Mini Fillets
- 1tbsp rapeseed oil
- 20g pine nuts
- 2tbsp Extra Special Pesto Alla Genovese
- ½tsp Tabasco Pepper Sauce
- 1 red chilli, deseeded and finely chopped
- 3 tomatoes, deseeded and finely chopped
- 10g Parmesan, grated
- 25g basil leaves, torn
- 60g wild rocket
- 1 lemon, cut into wedges
Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
For the chicken, make the cous cous according to the pack instructions. Once all the water has been absorbed, stir the cous cous with a fork to separate and fluff up, add the chilli powder and mix until combined. Spread out on a plate and leave to cool completely.
Lightly whisk the egg whites. Working in batches, dip the chicken fillets in the egg then roll in the cous cous to coat evenly.
Place on the baking tray, drizzle with the rapeseed oil and bake for 25-30 mins until the coating is crisp and golden and the chicken is cooked through. Add the pine nuts to the tray for the last 5 mins, to toast.
For the salsa, mix the toasted pine nuts with the pesto, Tabasco, chilli, tomatoes and 1tbsp water.
Sprinkle the chicken with the Parmesan, basil and rocket, and serve alongside the salsa with the lemon wedges to squeeze over.