Parmesan-crumbed chicken breasts

4 servings Prep: 15 mins, Cooking: 30 mins
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With tomato and olive relish and pesto potato wedges.

By Food24 December 14 2011
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Ingredients (17)

2 cup breadcrumbs
1/2 cup parmesan cheese — grated
salt and freshly ground black pepper
1/2 cup flour — seasoned
2 eggs — beaten
4 chicken breast fillets — butterflied
2 sunflower oil
2 garlic — cloves, crushed
1 onion — large, chopped
1 tinned tomatoes — whole peeled
1 tsp brown sugar
100 g olives — black pitted
fresh basil — handful
salt and freshly ground black pepper — to taste
4 potatoes — wedges
3 pesto
sea salt — Maldon, to taste
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Method:

Chicken
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.

Relish
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.

Wedges
Place the wedges in salted boiling water and boil for about 10 minutes – they should still be firm but cooked.
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.

Tip
Leftover relish can be used in a pasta dish.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s
blog, click here.

This recipe appeared in an issue of Crush magazine.



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