A easy dish to prepare, but has that wow factor when served with salad and a chilled glass of Torre Solaria Insolia. The nuts give the succulent chicken a great crispy outside and the cheese & ham a lovely saltiness flavour, plus anchovies in a tomato sauce is a win, win combination! Adapted slightly from Gino D’Acampo, Modern Italian Food.

Serves 4

4 skinless, boneless
100g breadcrumbs
100g mixed nuts, crushed
50g plain flour
1 egg
1 tablespoon chopped parsley
300g Taleggio cheese (this is difficult to get, so I use goats)
4 slices Serrano Ham (or any dried cured ham)

1 large red onion, finely chopped
8 anchovy fillets
2 tins of best cherry tomatoes
2 tablespoons chapped parsley

fry onion & anchovies until golden
add tomatoes & parsley & fresh ground pepper (steady n the salt)
simmer for 10-20 minutes

Mix breadcrumbs, nuts & flour on a large plate
Beat the eggs with parsley salt & pepper
Place each chicken breast between clingfilm and beat until 1cm thick
Dip into eggs and then breadcrumbs
Fry until golden brown on both sides (4 mins each side)
Put chicken onto baking tray and top with sliced cheese and put under a hot grill until the cheese is melted and browned.

Spread tomato sauce on a plate and place chicken on top, then gently arrange (plonk!) the ham in folds over the melted cheese. Garnish with parsley or basil.

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