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Chicken Escalopes with Roasted Vine Tomatoes

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July 17, 2015 by marksetchfield

IMG_8392

Serves 4, prep time 15 minutes, cooking time 30-40 minutes

INGREDIENTS
4 chicken breast
6 slices of wholemeal bread
2 eggs beaten
1 tsp of all-purpose seasoning
1/2 cayenne pepper
Salt and Pepper
Grease proof paper

FOR THE ROASTED TOMATOES
Bunch of tomatoes on the vine
Olive oil
Rock salt

METHOD
Pre-heat the oven to 180 degrees. Wash the tomatoes and lay in an ovenproof dish. Pour over some olive and sprinkle with rock salt. Place in oven for 30 minutes until the tomatoes soften and start to split. Meanwhile lay the chicken breasts between 2 sheets of grease proof paper. Flatten with a rolling-pin until all breasts are about 2cms thick. Place the bread into a food processor, add the all-purpose seasoning, cayenne pepper and season. Blitz until the bread breaks down into fine crumbs. Pour the breadcrumbs into a flat dish, in another bowl pour in the beaten eggs. Dip both sides of the chicken into the egg then into the breadcrumbs, coating both sides then place onto a greased baking sheet. Bake for 30-40 minutes until the breadcrumbs are crisps and golden, serve with some roasted tomatoes and fresh tabbouleh salad.

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