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.


Ingredients


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.






No comments:

Post a Comment

Haggis and Clapshot Pie

Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...