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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.