Cornmeal Crusted Chicken Breast with Goat Cheese, Tapenade & Tomato Pancetta Compote

Directions

Cornmeal Crusted Chicken Breast

Place flour in a shallow dish, place beaten egg in a bowl and combine cornmeal with paprika, salt and pepper in another bowl. Dredge each breast in flour, dip in egg, and then coat in the cornmeal mixture.

Heat a frying pan over medium heat then add oil. Lightly brown each breast on both sides then transfer them to a baking sheet.

Top each breast with 2-3 tablespoons of goat cheese.

Bake breasts at 350°F (175°C) for about 30 minutes or until they reach a minimum internal temperature of 170°F (77°C).

Place each breast on a bed of warm tomato pancetta compote and top with a spoonful of tapenade.

Tapenade

Finely chop olives, capers and oregano. Add lemon juice, black pepper and olive oil and mix well.

Tomato Pancetta Compote

In a saucepan, sauté pancetta with olive oil until lightly browned.

Add tomatoes and simmer until almost dry.

Season with salt and pepper.

Cooking Tip: Serve with hot pasta tossed with butter and parmesan cheese.”

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