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.

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

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