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.

<<All Credits to Author>>

0 comments on “Chicken escalope with sweet potato crispsAdd yours →

Leave a Reply