Recipes
Crispy cous cous chicken with spicy tomato & pesto salsa
Cous cous works brilliantly in place of breadcrumbs in this zingy recipe
Cous cous works brilliantly in place of breadcrumbs in this zingy recipe
(15 votes)
Cook: 40 Mins
Serves: 4
Price: £1.27 per serving
Nutritional Information
Each 249g serving contains
Energy
1250kj
299kcal
1250kj
299kcal
15%
Fat
11.7g
11.7g
Med
17%
17%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.67g
0.67g
Med
11%
11%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
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
Method
1
Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
2
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.
3
Lightly whisk the egg whites. Working in batches, dip the chicken fillets in the egg then roll in the cous cous to coat evenly.
4
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.
5
For the salsa, mix the toasted pine nuts with the pesto, Tabasco, chilli, tomatoes and 1tbsp water.
6
Sprinkle the chicken with the Parmesan, basil and rocket, and serve alongside the salsa with the lemon wedges to squeeze over.