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  • Iris Windsor
    • Jul 13
    • 2 min read

Chicken Parmesan with Roasted Tomatoes

Updated: Jul 20

This is a very simple dish. It can be prepared well ahead of time and left under food wrap in the refrigerator till required

I am not a fan of chicken breasts as I find them dry and lacking in flavour. This recipe, however, has changed my mind about them. This was deliciously moist.

Don't underestimate the roasted tomatoes though. This sounds like a very simple dish...and it is... but the flavour is amazing. Do buy the best cherry or heirloom tomatoes that you can find. The better the tomatoes, the sweeter the end result! I also particularly love these roasted tomatoes with any BBQ'd meat. They can be served hot or at room temperature. Either way, they are delicious!!

Chicken tenderloins would be great to use in this dish, particularly if there are small mouths to feed. Just cook for much less time


Ingredients

6 chicken breast fillets

1 1/2 cups fresh breadcrumbs

3/4 cup grated parmesan cheese

1 tablesp chopped parsley

3 rashers bacon, very finely chopped

90 gms butter

2 cloves garlic

1 teasp Worcestershire sauce

teasp dry mustard

Roasted Tomatoes in Yoghurt

2 punnets cherry tomatoes

1 tablesp olive oil

balsamic vinegar

salt

freshly ground pepper

1 cup yoghurt

1 tablesp finely chopped herbs...(parsley or basil. Both are great)


Method

  1. Preheat oven to 180C

  2. Prepare ovenproof dish

  3. Combine cheese breadcrumbs and parsley

  4. Chop bacon finely

  5. Fry till crisp in a pan

  6. Add bacon to bread crumb mixture. Mix well

  7. Melt butter in a saucepan

  8. Cook garlic . Add Worcestershire sauce and mustard. Cool a little

  9. Dip chicken breasts in butter mixture

  10. Place in a shallow ovenproof dish

  11. Press crumb mixture on top of each fillet

  12. Bake uncovered for 20 to 25 mins

  13. Serve on top of roasted tomatoes

Prepare Roasted Tomatoes

  1. Preheat oven to 200C

  2. Place oil in a roasting dish

  3. Throw in washed tomatoes

  4. Drizzle with balsamic vinegar

  5. Sprinkle with salt and ground pepper

  6. Roast for 30 mins or till split and starting to char

  7. While roasting prepare yogurt.

  8. Add chopped herbs

  9. Place cold yoghurt with herbs into a salad bowl

  10. Spread out a little and make a well in the centre

  11. Remove tomatoes from the oven.

  12. Place immediately into the salad bowl on top of cold yogurt

  13. Set aside till required

  14. Place a spoonful or two of tomato and yogurt onto a serving plate

  15. Place chicken on top

  16. Serve with a tossed salad