Parmesan crusted chicken with fresh tomato salsa
( SERVES 2 )
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|1 to taste||Salt & freshly ground pepper|
|¼ cup||Parmesan cheese, finely grated|
|¼ cup||Breadcrumbs, dry|
|2||Chicken breasts, skinless|
|1 spray||Olive oil|
|1 to serve||Vegetables, green, such as snow peas or beans|
Fresh tomato salsa
|½ cup||Cherry tomatoes, halves|
|1 tbsp||Capers, rinsed and drained|
|4 tbsp||Fresh parsley, chopped|
|1 tbsp||Extra virgin olive oil|
|1 tbsp||Balsamic vinegar|
- Heat oven to 200 degC. Place flour on a large plate and season well with salt and pepper. Beat egg with milk and a little salt and place in a shallow dish. Combine parmesan and breadcrumbs and place this mixture on another large plate.
- Roll chicken breasts first in seasoned flour to coat, then dip in beaten egg. Lastly, roll in parmesan crumb mixture, pressing down well to firmly coat in a crust of parmesan crumbs.
- Spray crust with oil and place in an oven pan. Bake for 20 minutes until golden brown. Serve topped with salsa and with steamed greens on the side.
- To make salsa, combine all ingredients in a bowl, then season with salt and pepper and toss well.
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