Chicken with parmesan crumbs

Recipe uploaded by

Sarah Randell

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Recipe by Sarah Randell

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1. Mix together the polenta, parmesan,chopped fresh thyme and olive oil.
2. Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
3. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
4. Serve with salad and crusty bread.

For bags of flavour

Roast on a bed of fresh herbs, chopped garlic or sliced onion.

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• Mattmes

  30 January 2008

  Mattmes commented on this recipe

  Measurements!?

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Ingredients

• 2 chicken breasts
• 2 tbsp polenta
• 2 tbsp freshly grated parmesan
• 1 tsp chopped fresh thyme
• 3 tbsp olive oil
• 2-3 tbsp black olive tapenade
• 3 halved large vine-ripened tomatoes

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 35 mins

Ingredients

• 2 chicken breasts
• 2 tbsp polenta
• 2 tbsp freshly grated parmesan
• 1 tsp chopped fresh thyme
• 3 tbsp olive oil
• 2-3 tbsp black olive tapenade
• 3 halved large vine-ripened tomatoes

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