Neither me, hubby or this blog can live on cake alone.........although I would if I could. Hence a recipe for an easy midweek meal.
Photographing hot meals can sometimes be a bit of a challenge, whilst I'm faffing about with the camera in the kitchen the food is getting cold, I mostly give hubby his meal whilst I'm taking photographs and then it's me who has to suffer cold food.
The bashed out chicken breast fillet is topped with a Parmesan and parsley crust and today a warming chilli tomato sauce served with a heap of spaghetti was perfect.
I didn't use fresh tomatoes but opened a tin of cherry tomatoes, next time I make it though I'm going to open a tin of chopped tomatoes and cook a few fresh cherry tomatoes in the sauce, I'm not really a fan of tinned cherry tomatoes.
Serves: 2
2 skinless fillet chicken breasts
2 tablespoons flour
1 egg beaten
50g fresh breadcrumbs
2 tbsp chopped fresh flat leaf parsley
50g grated Parmesan cheese
freshly ground salt and pepper
For the Tomato Sauce
2 tbsp olive oil
1 red onion finely chopped
1 crushed clove garlic
1 red chilli, deseeded and finely chopped
Tin of cherry tomatoes or
12 cherry tomatoes and a tin of chopped tomatoes
2 tbsp Worcester sauce
1 tbsp soy sauce
freshly ground salt and pepper
chopped parsley to garnish
To serve:
Spaghetti
1. Taking 3 shallow bowls or plates - place the flour into a shallow bowl. Beat the eggs in a shallow bowl. Take another bowl and mix the breadcrumbs and parsley together, add the Parmesan cheese and seasoning.
2. Bash the chicken breast between two pieces of clingwrap - coat the chicken on both sides in the flour, then the egg and lastly the breadcrumb mixture.
3. Cover a plate in clingwrap and place both coated chicken breasts onto the plate. Cover with clingwrap. Place in the fridge.
4. Make the sauce by heating the oil in a pan. Add the chopped onion and garlic. Cook gently on a medium heat for a few minutes until the onion has softened. Add the tomatoes and chilli and then add the Worcester and soy sauce, salt and pepper. Simmer for 25 minutes.
5. Drizzle a little oil over the chicken and either pan fry or grill for approximately 5 minutes each side.
6. Garnish the finished dish with extra chopped parsley.