Crispy Chicken Parmigiana With Roast Cherry Tomatoes Recipe | Waitrose & Partners (2024)

1. Preheat the oven to 200ºC,gas mark 6. Put the tomatoes,still on the vine, into a bakingdish with the garlic clovesand drizzle over 3 tbsp oliveoil. Season, then put into theoven for 15 minutes, or untilthe tomatoes are cooked butstill holding their shape.

2. Put the chicken breastsbetween 2 pieces ofgreaseproof paper, then usea rolling pin to flatten themto about 1cm thick. Add theCrispy chicken parmigiana withroast cherry tomatoesflour to a large plate with1 tsp salt and ½ tsp freshlyground black pepper, thenadd the egg to another largeplate and whisk to combine.Finally, add the breadcrumbsand cheese to a third plate.Dip the chicken in the flourto coat completely, then dipin the egg, and finally theparmesan breadcrumbs tocoat completely.

3. Meanwhile, place anovenproof cooling rack overa baking tray. Heat a largenonstick frying pan with theremaining ½ tbsp olive oilover a high heat. Once hot,add the chicken, in batchesif necessary, and cook for2-3 minutes on each side,until golden. Remove tothe cooling rack. Divide themozzarella slices betweenthe chicken breasts, thenput the tray into the oven for8-12 minutes, until the cheeseis melted and the chicken iscooked through, the juicesrun clear and there is nopink meat.

4. Divide between 4 plates,with sprigs of cherrytomatoes and the garlic ontop. Mix together the dressingingredients, then toss with therocket and serve on the side.

Typical values per serving when made using specific products in recipe

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