Parmesan Crusted Chicken Escalope With Slow Roasted Tomatoes Recipes

ROASTED PARMESAN CHICKEN AND TOMATOES

Steps:

• Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.
• Arrange Campari tomatoes around chicken. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread.

PARMESAN CRUSTED CHICKEN ESCALOPE WITH SLOW ROASTED TOMATOES

Steps:

• Preheat the oven to 150C/300F/Gas 1.
• Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil.
• Season with salt and black pepper then scatter half the thyme leaves over the top.
• Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.
• For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs.
• Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.)
• Season the flour with salt and black pepper then dust the chicken in the flour.
• Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly.
• Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain.
• To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon.

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
• Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
• Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
• Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
• Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
• Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).