Escalope of cheesey chicken with chilli sautéed potatoes

Baked chicken breast, topped with mozzarella and parmesan.

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Name: Escalope of cheesey chicken with chilli sautéed potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 4 Chicken breast pounded thin; 2 Eggs; 1 tablespoon milk; 60 grams plain flour; 200 grams Bread crumbs fresh; 1 ball Fresh mozzarella cheese; 50 grams Parmesan cheese grated; 2 Shallots finely sliced; 1 Garlic cloves finely sliced; 250 grams Cherry tomatoes sliced; 1/2 teaspoon Basil; Salt & pepper; Olive oil; 500 grams Potato maris piper; 1 teaspoon chilli flakes

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INGREDIENTS

4 Chicken breast ; pounded thin
2 Eggs
1 tablespoon milk
60 grams plain flour
200 grams Bread crumbs ; fresh
1 ball Fresh mozzarella cheese
50 grams Parmesan cheese ; grated
2 Shallots ; finely sliced
1 Garlic cloves ; finely sliced
250 grams Cherry tomatoes ; sliced
1/2 teaspoon Basil
Salt & pepper
Olive oil
Potatoes
500 grams Potato ; maris piper
1 teaspoon chilli flakes

INSTRUCTIONS

Preheat oven to 200C.

Peel and dice the potatoes - parboil for about 6 minutes. Drain and set aside.

Season chicken on both sides. Beat eggs with milk.

Dust chicken in flour and dip into the egg then finely coat in breadcrumbs.

Fry chicken until golden, about 3 minutes each side.

Drain and place on a baking tray.

Heat oil in pan, add shallots and garlic for about 3 minutes until softened. Add tomatoes and basil till softened - season.

Spoon over each breast and top with a slice of mozzarella and generous sprinkle of Parmesan.

Bake for about 8 minutes, until golden.

Meanwhile, drizzle diced potatoes with oil and chilli. Season and fry in a hot pan until golden.

NOTES

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Escalope of cheesey chicken with chilli sautéed potatoes

4 Chicken breast pounded thin
2 Eggs
1 tablespoon milk
60 grams plain flour
200 grams Bread crumbs fresh
1 ball Fresh mozzarella cheese
50 grams Parmesan cheese grated
2 Shallots finely sliced
1 Garlic cloves finely sliced
250 grams Cherry tomatoes sliced
1/2 teaspoon Basil
 Salt & pepper
 Olive oil
 Potatoes
500 grams Potato maris piper
1 teaspoon chilli flakes

Preheat oven to 200C.

Peel and dice the potatoes - parboil for about 6 minutes. Drain and set aside.

Season chicken on both sides. Beat eggs with milk.

Dust chicken in flour and dip into the egg then finely coat in breadcrumbs.

Fry chicken until golden, about 3 minutes each side.

Drain and place on a baking tray.

Heat oil in pan, add shallots and garlic for about 3 minutes until softened. Add tomatoes and basil till softened - season.

Spoon over each breast and top with a slice of mozzarella and generous sprinkle of Parmesan.

Bake for about 8 minutes, until golden.

Meanwhile, drizzle diced potatoes with oil and chilli. Season and fry in a hot pan until golden.

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Nutrition

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Serving Size: 1 Serving (977g)
Recipe Makes: 4 Servings

Calories: 937
Calories from Fat: 270 (29%)

Amt Per Serving		% DV

	Total Fat 30g	40 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 4.6g
Cholesterol 681.7mg		210 %
Sodium 1494.6mg		52 %
Potassium 1660.6mg		44 %
Total Carbohydrate 74.7g		22 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 68.2g
Protein 88.9g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 937

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