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Chicken with Parmesan crumbs

By Sarah Randell

Bursting with Mediterranean flavours, ideal served with a salad on a warm evening

Cook:35 mins

Serves 2
Easy

Nutrition per serving

kcal 0
fat 0g
saturates 0g
carbs 0g
sugars 0g
fibre 0g
protein 0g
salt 0g

Ingredients

2 chicken breasts
2 tbsp polenta
2 tbsp freshly grated parmesan
1 tsp chopped fresh thyme
3 tbsp olive oil
2-3 tbsp black olive tapenade
3 halved large vine-ripened tomatoes

Tip

For bags of flavour
Roast on a bed of fresh herbs, chopped garlic or sliced onion.Which chicken?
If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.For the juiciest chicken
Keep the skin on. If you're bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.

Method

Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with salad and crusty bread.