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Chicken escalope with slow-roasted tomatoes

35 minutes

Chicken escalope with slow-roasted tomatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

3 chicken breasts
2 T sunflower oil
4 ripe tomatoes, quartered
150 g bocconcini
2 T extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Using a rolling pin, flatten the chicken breasts between 2 sheets of clingwrap.

Season each breast to taste and pan-fry in the sunflower oil until browned on both sides.

Place the chicken breasts on a baking tray and top with tomatoes and bocconcini.

Drizzle with the extra virgin olive oil and season to taste.

Roast for 30 minutes. Garnish with fresh basil leaves.

Cook's note: you can use regular mozzarella in place of the bocconcini.

If you have an electric frying pan, this recipe can easily be made in it. Find out more ideas in Abigail's story on cooking in an electric frying pan. A blast from the past!

Discover more chicken recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Lemon-grilled chicken with olive rice

Chicken couscous with coriander buttermilk

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Chicken skewers with apricot and tamarind

Poached chicken breasts

Chicken-and-leek pie

Roast chicken, mushroom and leek pie

Chicken tikka masala

Poached chicken with spicy Sichuan sauce

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Chicken escalope with slow-roasted tomatoes

Chicken escalope with slow-roasted tomatoes

Ingredients

Method