Tear the fresh basil. Zest and juice the lemons. Toast and chop the fennel seed. Beat the eggs.
- 1 Halve the tomatoes, place in a shallow, non-metallic dish and scatter with half the basil. Whisk together the lemon zest and juice, olive oil and honey, then season. Pour over the tomatoes, cover and set aside.
- 2 Place each chicken breast between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until about 1cm thick.
- 3 Season the flour and mix with the fennel seeds, then spread on a plate. Put the egg in a shallow dish, and the breadcrumbs plus the Parmesan in another dish.
- 4 Dust the chicken in the flour (shaking off the excess), then coat in the egg, and then the breadcrumb mixture.
- 5 Heat the sunflower oil in a large, non-stick frying pan and cook the chicken for 5-6 minutes each side, until golden and cooked through.
- 6 Drain on kitchen paper, then slice into strips. Arrange the tomatoes on a serving plate, or divide among 4 plates, and top with the chicken.
- 7 Scatter over the remaining basil leaves to serve.
A really tasty dish and a lovely way to serve chicken. We added a bit more honey to the marinade for the tomatoes .
I loved this dish so refreshing, will add more fennel next time. I can't wait to try the other recipes.
Agree with the above. It’s a very interesting recipe but in general you need more of everything if you don’t want to go all around looking for top ups of something running low the very last minute. Also, the cheese is the one that adds savoury flavour so be generous as well.
- Average per serving
- Calories 514.0kCal