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Fennel-crumbed chicken, tomato and basil salad

  • 4.5 Star
    rating
  • Timer Prep 45 min
  • Chart 514.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Tear the fresh basil. Zest and juice the lemons. Toast and chop the fennel seed. Beat the eggs.

Method

  1. 1 Halve the tomatoes, place in a shallow, non-metallic dish and scatter with half the basil. Whisk together the lemon zest and juice, olive oil and honey, then season. Pour over the tomatoes, cover and set aside.
  2. 2 Place each chicken breast between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until about 1cm thick.
  3. 3 Season the flour and mix with the fennel seeds, then spread on a plate. Put the egg in a shallow dish, and the breadcrumbs plus the Parmesan in another dish.
  4. 4 Dust the chicken in the flour (shaking off the excess), then coat in the egg, and then the breadcrumb mixture.
  5. 5 Heat the sunflower oil in a large, non-stick frying pan and cook the chicken for 5-6 minutes each side, until golden and cooked through.
  6. 6 Drain on kitchen paper, then slice into strips. Arrange the tomatoes on a serving plate, or divide among 4 plates, and top with the chicken.
  7. 7 Scatter over the remaining basil leaves to serve.

2 Reviews

  • Marie

    I loved this dish so refreshing, will add more fennel next time. I can't wait to try the other recipes.

  • C Doyle

    A really tasty dish and a lovely way to serve chicken. We added a bit more honey to the marinade for the tomatoes .