Mediterranean Archives

Beef recipes

Turkish-style beef cake

20 minutes

Chicken escalope with slow-roasted tomatoes

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.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Grilled brinjal rolls with tomato salsa

Rosemary lamb lollipops with beetroot tzatziki

Turkish-style beef cake

Braised brinjal and onion with hardboiled egg

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

Tomato-brinjal sauce with pasta

Kabeljou and strawberries with tzatziki and granadilla dressing

Roast baby brinjals with garlic, lemon and oregano

Marinated grilled baby brinjals

Spelt bread with beetroot hummus

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Chicken escalope with slow-roasted tomatoes

Chicken escalope with slow-roasted tomatoes

Ingredients

Method