Recipe for Chicken Breasts topped with a fresh, Herby Tomato and Caper Salsa, served with Buttery, Parmesan and Parsley Baby Potatoes
4 chicken breasts
½ cup flour
40g parmesan – grate finely
1 clove garlic – peel & grate finely
3 tbsp capers – rinse & chop roughly
200g cherry tomatoes – dice (5mm)
5g parsley – chop
10g basil – tear leaves
800g baby potatoes
butter (from your pantry)
olive oil (from your pantry)
salt and black pepper (from your pantry)
cling film (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Lemons: Using the fine side of the box grater, grate the green/yellow peel of the lemon to create lemon zest. Then cut in half and juice.
Potatoes: If the baby potatoes are small (2cm) cut in half. If they are little larger (3-5cm), cut into quarters. Place a large saucepan of lightly salted boiling water on high heat. When bubbling, add the potatoes and cook for 15 minutes. Drain and return to the saucepan (off the heat). Scatter with parmesan, parsley, a knob of butter, salt and pepper. Toss to coat.
Caper salsa: Mix these ingredients in a small bowl – capers, garlic, lemon zest, cherry tomatoes and basil. Drizzle over a little olive oil, lemon juice and season with salt and pepper to taste. Set aside.
Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (5mm to 7mm). Put the flour in a large flat bowl/casserole dish. Season with salt and pepper. Dip the chicken in the flour on both sides to coat. Shake off excess flour. Place a few glugs of olive oil in a large frying pan on medium-high heat. When hot, fry the chicken for 3 minutes on each side until golden. Cook in batches if your pan is not big enough – chicken breasts should not overlap in the pan. Remove and set aside.
Serve the chicken on a plate topped with the caper salsa. Add a portion of potatoes on the side.