Monday, 24 May 2010

Lemon and Thyme Chicken Escalopes
with Corn Relish  

A very versatile chicken recipe and a delicious and easy corn relish which can be kept in a sealed container in the fridge for up to 1 week.  Have the chicken with salad and new potatoes, pasta or as picnic food with corn relish.


4 boneless skinless chicken breasts
3 tbsp olive oil
1 large egg, lightly beaten
3 slices seeded brown bread, made into breadcrumbs
2 tbsp fresh thyme, leaves only
Finely grated zest of 1 lemon
Salt and freshly ground black pepper

Make the breadcrumbs by placing the bread, lemon zest, thyme and salt and pepper into the bowl of a food processor and blend briefly until the bread is crumbs and the thymes finely chopped.

Place the chicken breasts between 2 sheets of cling film and using a rolling pin flatten till about twice their size.  Dip them first into the egg and then into the herb breadcrumb mixture until coated.  Place them on a plate in the fridge until needed.

Heat the oil in a heavy frying pan over a medium heat and cook the chicken for 4 minutes each side until crisp and golden.

For the corn relish.  
Make 2 hours ahead

200g tinned corn kernels, drained
1 small red onion, finely chopped
1 small red pepper, de-seeded and finely chopped
3 tbsp clear honey
3 tbsp cider vinegar
1/2 tsp dry mustard powder
Salt and pepper

Combine all the ingredients in a mixing bowl and stir thoroughly.
Pour into a large jar with a lid and set aside for a couple of hours.

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