Chicken with Parmesan crumbs

Chicken with Parmesan crumbs

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(0 ratings)

Cook: 35 mins


Serves 2
Bursting with Mediterranean flavours, ideal served with a salad on a warm evening

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 chicken breasts
  • 2 tbsp polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 tbsp freshly grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tsp chopped fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 tbsp black olive tapenade
  • 3 halved large vine-ripened tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  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.

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Comments (2)

riorita's picture

I put all the olive oil in with the polenta then realised some was supposed to be drizzled over the dish! How much is supposed to go into the polenta mix please?

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