chicken | main course

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

Prep Time: 15 minutes Cooking Time: 45 minutes 4 servings

Products Included In Recipe


Cornmeal Crusted Chicken Breast

4 Granny's Boneless, Skinless Chicken Breasts
1 cup | 250 ml cornmeal
1 tsp | 5 ml paprika
1 tsp | 5 ml sea salt
1/4 tsp | 1.25 ml fresh cracked black pepper
1/2 cup | 125 ml flour
1 egg, beaten
4 oz | 125 g goat cheese

Tomato Pancetta Compote

1 tbsp | 15 ml olive oil
1/2 cup | 125 ml pancetta (may substitute bacon), diced
1 (28 oz | 796 ml) can Italian tomatoes, seeded, drained and chopped
to taste sea salt & ground pepper


1/4 cup | 65 ml Kalamata olives, pits removed
2 tsp | 10 ml capers
1 tbsp | 15 ml fresh oregano
1 tbsp | 15 ml fresh cracked black pepper
1 tsp | 5 ml fresh lemon juice
1 tbsp | 15 ml olive oil


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.


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.

From The Chef: “After wooing them with the restaurant-style presentation, you’ll win over your dinner guests with this impressive dish, featuring layer upon layer of interesting flavours and textures. Serve with hot pasta tossed with butter and parmesan cheese.”

Recipe courtesy of Chef Jason Wortzman

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