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

Directions

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.

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

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.

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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