For the potatoes:
Wash, then season the potatoes and simmer till tender.
In the meantime, blanch the beans (bring a pot of water to the boil, add the beans, bring back to the boil by replacing the lid, and then simmer for two minutes or until bright green and just tender). Drain in a colander and then tip into a large bowl filled with ice water.
Mix the extra-virgin olive oil and balsamic and set aside.
Place the whole potatoes on a baking sheet and mash roughly with a potato masher until the potatoes are one broken-up mass. Don’t make it smooth, it should have an uneven surface with lots of jagged edges that can crisp up.
Preheat the grill. Drizzle the potatoes generously with olive oil, pull the leaves off the thyme and sprinkle over the top. Season well.
Place under the grill on the middle rack of the oven for 15–20 minutes or until the top is crisp and golden. Place the potatoes on the lower rack of the oven and move the other rack to just under the grill.
For the Parmesan chicken:
Halve the chicken breasts lengthwise so that each one becomes two thinner schnitzel-style fillets.
Tip the Parmesan cheese onto a plate, then line up the chicken breasts, egg white and Parmesan cheese for dipping.
Dip a chicken breast fillet into egg white and then press each side into the Parmesan cheese.
Place on an oiled baking sheet and season with sea salt flakes and pepper.
Place the chicken under the grill and grill for 8 minutes or until golden and just cooked through. Serve immediately with the crushed potatoes and green beans, with the balsamic dressing spooned over the beans.
For the chicken and chips:
Serve the chicken with home-made oven chips: Preheat the oven to 230ºC, wash 1kg Mediterranean potatoes and cut into lengths that resemble oven chips, toss with 2 tbsp olive oil, sea salt flakes and freshly ground black pepper and spread over an oiled baking dish. Bake on the middle rack for 40 minutes, turning once, until golden. Serve immediately with the chicken and tomato sauce on the side.
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