Tuesday, 1 December 2009
Lovely chicken escalope with a twist.
I've been trying to perfect my cooking skills lately, and am pleased to report that this is a dish I've managed to cook well on a few occasions now. Get chicken breast fillets, dust them with homemade breadcrumbs mixed with a dash of sage, and fry them gently on both sides until they start to brown. Separately, fry cherry tomatoes, garlic and sweet onions, and add some mixed herbs. Spoon the cherry tomatoes, garlic and sweet onion mixture onto the chicken and cook in the oven for fifteen minutes or so, adding slices of buffalo mozzarella on top of the chicken halfway through cooking, so it melts on top. Serve with sautéed potatoes and some green beans or spinach. Easy.