Crispy Parmesan Chicken with Tomato Confit
Crispy Parmesan Chicken with Tomato Confit
Preparation
Preheat the oven to 350F.
In a large dutch oven, place 1 lb. cherry tomatoes, 1/2 cup olive oil, 8 cloves of garlic and 2 stems of basil. Bake in the oven for 40-45 minutes until the garlic and tomatoes are softened. Season with 1 teaspoon kosher salt and 1 tablespoon red wine vinegar once finished cooking.
Cut each chicken breast lengthwise down the middle and then place a piece of cling wrap on top. With a meat tenderizer, flatten the chicken breasts until 1cm thick.
In three separate bowls, place 1/2 cup all purpose flour, 2 eggs (beaten) and 1 cup panko breadcrumbs. Season the flour with a pinch of salt and pepper. Add 1/2 cup parmesean to the panko breadcrumbs.
Coat the chicken in flour, followed by the egg, and then the parmesan panko mixture. Repeat until all chicken breasts are coated.
Transfer a few tablespoons of oil from the tomato confit into a large frying pan and cook the chicken for 3-4 minutes on each side until crispy and golden.
Serve the crispy parmesan chicken with the tomato confit and top with freshly grated parmesan and basil.
Ingredients
1lb cherry tomatoes
1/2 cup olive oil
8 cloves of garlic (peeled)
2 large stem of basil, plus a few leaves for serving
2 teaspoons kosher salt
1 tablespoon red wine vinegar
4 chicken breasts
1/2 cup all-purpose flour
2 eggs (beaten)
1 cup panko breadcrumbs
1/2 cup parmesan (finely grated)
