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Categories:
potatoes Parmesan cheese breadcrumbs chicken breasts egg all-purpose parsley garlic capers sour cream sugar olive oil balsamic vinegar honey tomatoes scallions
Viewed: 51 - Published at: 7 years agoIngredients
- 1 1/3 pounds potatoes
- 3 ounces Parmesan cheese grated
- 4 tablespoons breadcrumbs
- 4 boneless chicken breasts
- 1 medium egg beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon parsley roughly chopped
- 2 garlic cloves roughly chopped
- 2 teaspoons capers drained
- 1 anchovy fillet roughly chopped
- 3/4 cup sour cream
- 1 pinch sugar
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 pound cherry tomatoes sliced
- 2 scallions sliced
Method
- Peel and grate the potatoes into a bowl. Add the cheese, breadcrumbs, salt and pepper; mix well. Cut each chicken breast into 3 chunky pieces. Whisk the egg on a plate. Put the flour on a separate plate. Turn the chicken pieces in the flour, then the egg. Pack a thin layer of the potato mixture around the chicken pieces.
- Preheat the oven to 350°F. For the salsa verde, blend the parsley, garlic, capers and anchovy in a small food processor. Add the sour cream, sugar and a little seasoning and blend until smooth. Transfer to a serving dish.
- Heat 2 tablespoons of the oil in a frying pan and lightly fry the chicken on all sides to brown. Transfer to a shallow ovenproof dish and bake in the oven for 20 minutes or until the chicken is cooked through.
- For the tomato salad, whisk together the vinegar, honey, remaining olive oil and a little seasoning. Combine with the tomatoes and scallions.
- Transfer the cooked chicken to warmed serving plates and serve with the tomato salad and salsa verde.
