Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous

Ingredients

• 500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)

• 1 bottle Nando’s Sun dried Tomato Marinade

• 50g ( 1/4 cup) Bread crumbs

• 50g ( 1/4 cup) Parmesan Cheese

• 20g (1/4 cup) freshly chopped Basil leaves

• 1 cup dried Cous Cous

• 1 lemon

• 30g pitted Black olives, coarsely chopped

• 30g Italian Flat leave parsley, coarsely chopped

• Salt

Instructions

Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.