Parmesan Crusted Chicken And Radish Salad - cooking recipe

Ingredients

2 None boneless skinless chicken breasts (5-6 oz each), trimmed
3/4 cup packaged dried breadcrumbs
2 tbsp freshly grated Parmesan cheese
1 tbsp chopped flat-leaf parsley
1/4 cup plain yogurt
1/4 cup olive oil
1 cup (15 oz) white beans, drained and rinsed
1 clove garlic, crushed
None None Lemon wedges, to serve
None None FOR THE RADISH SALAD
2 None radishes, trimmed and thinly sliced
1/4 small onion, thinly sliced
1 cup mixed salad greens
2 tbsp lemon juice
1 tbsp olive oil

Preparation

For the radish salad, combine the radish, onion and salad greens in a medium bowl. Drizzle with combined lemon juice and oil. Season and toss to combine.
For the chicken, using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin, gently pound the chicken between plastic wrap to 1/4 inch thick.
Combine the breadcrumbs, Parmesan cheese and parsley on a plate. Place the yogurt in a medium bowl. Dip the chicken in the yogurt, then coat in crumbs. Place on a plate. Cover with plastic wrap and refrigerate for 15 mins.
Heat the oil in a large skillet on medium heat. Cook the chicken for 5 mins each side or until golden and cooked through. Transfer to a plate and rest for 5 mins.
Meanwhile, cook the beans and garlic in 1/4 cup boiling water for 3-4 mins or until tender. Remove from the heat. Season with pepper, then mash with a fork.
.Spoon the salad and beans onto plates. Top with chicken. Serve with lemon wedges.