
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 |
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 |
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
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved