g frozen steam cooked Country Range chicken breast fillet, split in half
g whole egg, beaten
g Country Range Golden Breadcrumbs
g Country Range Plain Flour, seasoned Splash of Country Range Extra Virgin Olive Oil
g Country Range Butter
tsp Country Range capers
tbsp of Country Range White Cooking Wine
tsp Country Range White Wine Vinegar
tsp Country Range Wholegrain Mustard Splash of double cream
1
Step 1
Fully defrost the cooked chicken breast then split in half by placing between two sheets of cling film and lightly battening it out until thin.
2
Step 2
Toss in flour and then into the beaten egg, coat in breadcrumbs both sides and leave to one side.
3
Step 3
Place splash of oil into a hot frying pan, place the coated chicken and seal until golden brown on both sides. When golden, place 25g of butter on top.
4
Step 4
Place into a hot oven (165°C) for 10 minutes to ensure the breadcrumb coating is cooked all the way through and is crispy and golden.
5
Step 5
To make the sauce add the white wine vinegar into a small pan and bring to the boil, reduce by half, add splash of cream and then whisk in the remaining butter on a gentle heat. Add the capers and warm, then add the mustard and season.
6
Step 6
Remove chicken from the oven drain onto Country Range blue roll. Place onto a plate and serve the sauce around, serve straight away.
7
Step 7
Tip: You can add a little pesto around the plate for extra flavour and colour if you wish to.
Ingredients
1 g frozen steam cooked Country Range chicken breast fillet, split in half
1 g whole egg, beaten
50 g Country Range Golden Breadcrumbs
50 g Country Range Plain Flour, seasoned Splash of Country Range Extra Virgin Olive Oil
75 g Country Range Butter
1 tsp Country Range capers
2 tbsp of Country Range White Cooking Wine
1 tsp Country Range White Wine Vinegar
1 tsp Country Range Wholegrain Mustard Splash of double cream