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Parmesan-crumbed Chicken Breasts with Tomato and Olive Relish and Pesto Potato Wedges

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Delicious and easy, you can't go wrong with a parmesan chicken dish.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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Chicken

  • 2 C (500 ml) freshly made breadcrumbs
  • ½ C (125 ml) grated Parmesan
  • freshly milled salt and pepper
  • ½ C (125 ml) seasoned flour
  • 2 eggs, beaten
  • 4 free-range chicken breast fillets, butterflied
  • 2 Tbsp (30 ml) sunflower oil

Tomato and olive relish

  • 2 Tbsp (30 ml) olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 can (410 g) whole tomatoes
  • 1 tsp (5 ml) brown sugar
  • 100 g black olives, pitted
  • a handful of fresh basil leaves
  • salt and pepper to taste

Potato wedges

  • 4 large potatoes, each cut into 8 wedges
  • 3 Tbsp (45 ml) pesto of your choice (basil, sun-dried tomato, coriander, etc.)
  • Maldon salt to taste

 

 

Chicken

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

Preheat the oven to 200 °C.

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.