Chicken escalope with sweet potato crisps

Chicken escalope with sweet potato crisps




1 skinless chicken breast


1tbsp olive oil


A few small thyme sprigs


1 small sweet potato, unpeeled or peeled, thinly sliced


100g Tenderstem broccoli and mixed green beans


For the gremolata:


1 small garlic clove, peeled and finely chopped


1tsp fresh thyme leaves


1tbsp fresh chopped parsley


Zest and juice of a 1/2 lemon,


1tbsp good olive oil or largeKnob of soft butter 


Buy packs of 2 or 4 chicken breasts, bash them out to make escalopes then wrap and freeze them separately, so they?re quick to thaw and cook.

Put the chicken breast, skinned-side down, on a large piece of cling film and slash it a couple of times, so that it can be opened out. Put another piece of film on top, then bash it out to a thickness of about 1.5cm (1?2in). Rub 1tsp of the oil all over it, season well and scatter with the thyme.Heat a griddle pan. Put the chicken on to cook for 3-4 mins on each side. Set aside, loosely wrapped in foil. Meanwhile, brush the sweet potato slices with the rest of the oil and cook on the griddle until charred and softened ? about 5 mins.Meanwhile, to make the gremolata, mix all the ingredients together. Arrange the sweet potato crisps on a hot plate, along with the steamed, boiled or microwaved beans and broccoli. Add the chicken and spoon gremolata on top. Tuck in a few more fresh parsley leaves, if you like.

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