Chicken Escalopes with Roasted Vine Tomatoes

ESCALOPE_img_8392 (1).jpgServes 4, prep time 15 minutes, cooking time 30-40 minutes

INGREDIENTS
4 chicken breast
6 slices of wholemeal bread
2 free-range eggs beaten
1 tsp of all-purpose seasoning
1/2 tsp cayenne pepper
Salt and Pepper
Greaseproof 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 greaseproof paper. Flatten with a rolling-pin until all they are about 2cms thick. Place the bread into a food processor, with with the all-purpose seasoning, cayenne pepper and salt and pepper. Blitz until the bread breaks down into fine crumbs. Next, place the breadcrumbs into a flat dish, in the second bowl add 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 roasted tomatoes and fresh tabbouleh salad.

 

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