Ingredients

• 2 Chicken breasts
• 1 egg yolk
• 2 tbsp Dijon Mustard
• 1 cub breadcrumbs
• 1 tbsp dried Italian herb mix
• Half cup grated Parmesan cheese
• 1 lemon (zest)
• 24 cherry tomatoes (one punnet)
• 4 tbsp olive oil
• 2 tbsp Balsamic vinegar
• A few fresh basil leaves
• Salt

Steps

• Step 1

  Place the chicken breast on a cutting board and remove tenderloins (keep for other uses). You now need to butterfly cut the chicken breasts. (Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book, see video). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan until evenly flat.

• Step 2

  Separate the yolk from an egg and place yolk in a small bowl. Add the Dijon mustard to the yolk and mix well. Set aside.

• Step 3

  In a flat large dish, add the breadcrumbs, the Italian herbs, grate half a cup of Parmesan cheese, and one whole lemon zest only. Mix ingredients well using your fingers. Keep aside.

• Step 4

  Slice the cherry tomatoes in half, keep aside.

• Step 5

  Place a frying pan on medium heat, add the olive oil.

• Step 6

  Brush some of the mustard mixture on each side of the chicken breast then dip in the breadcrumb mix. Press hard so it sticks well to the chicken, then place in the hot oil on very low heat. Fry for approx 3 minutes each side. Then slice in half lengthwise, place on a warm plate crossed over.

• Step 7

  Using the same frying pan, add the cherry tomatoes (use more olive oil if too dry). Turn up the heat and deglaze with a little balsamic vinegar. Season with salt. Tear some fresh basil leaves into small pieces, toss in the pan, and serve tomatoes on the side of the chicken.

Little Tips

Serve with French fries and a lemon wedge.