Parmesan Chicken with Vine Tomatoes
Serves 2
Level of difficulty: Medium
Preparation time: 30 min +
Main ingredient: Meat
Occasion: Main dish
2 free range chicken breasts, skinless
50g, fresh organic breadcrumbs
15g parmesan cheese, shavings
15g parmesan cheese, finely grated
1 free range egg, beaten
extra virgin olive oil
6 vine tomatoes, halved
I clove of garlic, thinly sliced
flour, for dusting
coarse sea salt
salt & freshly ground black pepper, to season
"Season the chicken breasts with the salt & pepper. Dust in the flour until thoroughly coated, tap off any excess flour. Mix the grated parmesan with the breadcrumbs.
Dip the chicken breasts in the beaten egg & coat with the parmesan breadcrumbs.
Heat some of the extra virgin olive oil in a frying pan. When hot, add the coated chicken breast to the pan & cook for around 5 or 6 minutes on each side until the appearance is golden & crispy.
To prepare the vine tomatoes, preheat the grill & place the tomato halves on a baking tray (cut side up). Place some garlic on each of the halves & season with the pepper & coarse sea salt. Drizzle over some olive oil & grill until well cooked.
Garnish the chicken with the parmesan shavings & serve with the vine tomatoes & organic spinach, watercress & rocket.
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