Chicken With Parmesan Crumbs
Juicy chicken breasts coated with a crispy polenta and Parmesan crumb crust, infused with the flavors of aromatic thyme and earthy black olive tapenade, all roasted alongside sweet, sun-kissed vine-ripened tomatoes. This delicious dish is perfect for a simple yet impressive meal paired with a fresh salad and some crusty bread.
— Constant Cookbook
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
Instructions
- Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
- 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.
- 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.
- Serve with salad and crusty bread.
Prep Time
PT35M
Yield
Serves 2
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