Simplify your Easter cooking with this time-saving recipe that is both easy and nutritious, ensuring a delightful meal for everyone, including people living with dementia, to enjoy! 

This recipe is from the cookbook Don't Give Me Eggs That Bounce, available for sale at the HammondCare Shop. 

Serves 2
Prep 15 mins 
Cook 30 mins

Ingredients

• 1 (about 220g) breast of chicken, skin on
• ½ punnet (about 125g) cherry tomatoes
• 3 tbsp olive oil
• ½ can (420g can) cannellini beans, drained and washed
• 1 garlic clove
• ½ brown onion, diced
• ½ small carrot, diced
• 2 tbsp celery, finely diced
• 1 cup chicken stock
• 1 cup tomato passata (thick tomato puree, available in supermarket)
• 25g butter
• ½ sprig of thyme
• Juice from a ¼ lemon
• Salt and pepper, season to taste

Method

1. Preheat oven to 180°C. Rub the skin of the chicken with a little sea salt. Add 1 tbsp of olive oil and sprinkle with pepper. Heat a little oil in a frying pan, brown the skin of the chicken breast. Turn over to brown the underside also. Throw in the sprig of thyme and add the butter. Allow to melt and carefully squeeze the lemon into the butter mixture. Turn off the heat.
   
   
2. Place the chicken breast on baking paper in a small ovenproof dish. Pour over the pan juices. Add cherry tomatoes to the chicken breast dish, drizzle 1 tbsp of olive oil over both the chicken and the tomatoes and season the tomatoes. Place the chicken and tomatoes in the oven and cook for 15 minutes or until chicken is fully cooked..
   
   
3. Heat a saucepan and brown the onion with a little olive oil, add the garlic, celery and carrot, cooking until it starts to look golden. Add the stock and simmer for 5 minutes, then add the cannellini beans and cook for 10 more minutes.
   
   
4. Drain a little of the stock from the cannellini beans and reserve. Blend the beans and vegetables, adjusting the consistency with a little of the reserved stock until it has the consistency of mashed potato. Then add the rest of the butter and season.
   
   
5. Warm the tomato passata sauce and season. Place a scoop of bean puree on plates, pour the hot tomato passata next to the puree. Cut the chicken in half and place on top of the puree. Place the cherry tomatoes alongside.

Tips: The cannellini puree is great with meat or fish, or as a vegetarian dish (just use vegetable stock). It’s also ideal as a dip - just drizzle olive oil in the puree and serve with crackers or sliced vegetable sticks.

If you've enjoyed this recipe, you'll love the others from our award-winning cookbooks, developed for people living with dementia and those with changing abilities and dietary needs including texture-modified diets.

Explore more delicious, simple and nutritious recipes and bring joy to your mealtimes. Visit the HammondCare Shop to order your copies today. For a limited time, save 15% on all cookbooks as part of our Easter Book Sale. Offer ends on 1 April.