Potato Crusted Chicken With Salsa Verde And Tomato Salad Recipe

Name: Potato Crusted Chicken With Salsa Verde And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lb potatoes; 3 oz Parmesan cheese, grated; 4 tbsp breadcrumbs; 4 None boneless chicken breasts; 1 None medium egg, beaten; 3 tbsp all purpose flour; 1 tbsp parsley, roughly chopped; 2 None garlic cloves, roughly chopped; 2 tsp capers, drained; 1 None anchovy fillet, roughly chopped; 3/4 cup sour cream; pinch None sugar; 5 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey; 1/2 lb cherry tomatoes, sliced; 2 None scallions, sliced

Servings: persons

1 1/3 lb potatoes
3 oz Parmesan cheese, grated
4 tbsp breadcrumbs
4 None boneless chicken breasts
1 None medium egg, beaten
3 tbsp all purpose flour
1 tbsp parsley, roughly chopped
2 None garlic cloves, roughly chopped
2 tsp capers, drained
1 None anchovy fillet, roughly chopped
3/4 cup sour cream
pinch None sugar
5 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1/2 lb cherry tomatoes, sliced
2 None scallions, sliced

1
Peel and grate the potatoes into a bowl. Add the cheese, breadcrumbs, salt and pepper; mix well. Cut each chicken breast into 3 chunky pieces. Whisk the egg on a plate. Put the flour on a separate plate. Turn the chicken pieces in the flour, then the egg. Pack a thin layer of the potato mixture around the chicken pieces.
2
Preheat the oven to 350u00b0F. For the salsa verde, blend the parsley, garlic, capers and anchovy in a small food processor. Add the sour cream, sugar and a little seasoning and blend until smooth. Transfer to a serving dish.
3
Heat 2 tablespoons of the oil in a frying pan and lightly fry the chicken on all sides to brown. Transfer to a shallow ovenproof dish and bake in the oven for 20 minutes or until the chicken is cooked through.
4
For the tomato salad, whisk together the vinegar, honey, remaining olive oil and a little seasoning. Combine with the tomatoes and scallions.
5
Transfer the cooked chicken to warmed serving plates and serve with the tomato salad and salsa verde.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 lb potatoes, 3 oz Parmesan cheese, grated, 4 tbsp breadcrumbs, 4 None boneless chicken breasts, and more.

Yes, Potato Crusted Chicken With Salsa Verde And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Crusted Chicken With Salsa Verde And Tomato Salad

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