Crumbed Chicken Breast
Recipe supplied by: Sharon Jackson
Ingredients
- CRUMMED BREAST OF CHICKEN
- 4 Chicken Breast portions
- Flour
- 2 eggs and 50 ml Milk – mix together to make Egg wash
- 250g Fresh White Breadcrumbs
- Oil for Pan Frying
- Salt and Pepper to taste
- TOMATO CONCASSE
- 1 Medium Onion
- 2 Med – Large Tomatoes
- 50g Butter
- Salt and Pepper to taste
- TURNED POTATOES
- 4 Potatoes, medium
- Pinch of Salt and Pepper
- GLAZZED CARROTS
- 400g medium carrots
- 40-50g butter
- I cup water
- 2-3 tablespoons honey
- Large pinch of salt
Method
- CRUMMED BREAST OF CHICKEN
- Trim and batten chicken breasts
- Roll in flour, dip in egg wash and crumb chicken
- Pan Fry in oil (serve with Tomato Concasse)
- TOMATO CONCASSE
- Dice onion
- Peel, deseed and dice tomato
- Tenderise onion in butter
- Add tomato and cook
- Season with salt and pepper ( serve with Chicken Breast )
- TURNED POTATOES
- Peel and turn potatoes ( producing four ( 4 ) evenly sized pieces of potatoes )
- Boil until cooked
- Season to taste ( serve with Chicken Breast )
- GLAZZED CARROTS
- Put carrots in a saucepan with 1 cup of water, the butter, salt and honey
- Cover the pan and cook gently for about 10 minutes, until almost tender
- Remove the lid and cook until the liquid has evaporated, taking care not to burn
- GARNISH
- With Sprigs Fresh Parsley
Cooking Tips & Tricks
To serve
 |
Serve Chicken Breast with tomato concasse, turned potatoes, glazed carrots and zucchini |
- Number of serves: 4
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 25/04/2015
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