PARMESAN CRUMBED CHICKEN BREASTS
2 cup freshly made breadcrumbs.
1/2 cup grated Parmesan.
Freshly milled salt and pepper
1/2 cup seasoned flour.
2 Eggs, beaten.
4 free-range chicken breast fillets, butterflied
2 Tbs sunflower oil
Tomato and olive relish:
2 Tbs olive oil.
2 Cloves garlic, crushed.
1 large onion, chopped.
1 can (410 g) whole tomatoes.
1 tsp brown sugar
100 g black olives, pitted
A handful of fresh basil leaves.
Salt and pepper to taste
4 large potatoes, each cut into 8 wedges.
3 Tbs pesto of your choice.
Maldon salt to taste
Preheat the oven to 200 °C.
Combine the breadcrumbs and Parmesan and season well.
Dip the chicken into the seasoned flour, then into the egg and finally into the crumbs.
Chill in the fridge while preparing the potatoes and relish.
About 20 minutes before the wedges are done, heat a large frying pan with the oil and fry both sides of the chicken breasts until golden and crispy, then transfer onto a baking tray and pop into the hot oven, with the wedges, for 10 minutes.
Heat the oil in a small saucepan and fry the garlic and onion until translucent and fragrant.
Add the tomatoes and sugar and simmer for about 15 minutes.
Stir in the olives and basil and heat through for 1 minute.
Season to taste.
Place the wedges in salted boiling water and boil for about 10 minute.
Gently toss the wedges with pesto and place onto a baking tray.
Roast for about 20 minutes until golden and crispy.
Sprinkle with Maldon salt.
Arrange the chicken breasts on a bed of potato
wedges and dollop with relish.
Serve with a crisp garden salad.