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Scrimp and Splurge Crumbed Organic Chicken Breast

Shepherd Elliott's Scrimp and Splurge Crumbed Organic Chicken Breast with cheese, prosciutto, giant cous cous, Jerusalem artichokes, parsley & avocado mayonnaise

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Serves 2

2  Chicken breast (small)
2 slices Cheese (something that melts well)
2 slices Prosciutto

50g Plain flour
2 Eggs
50g Panko bread crumbs

50g Gaint couscous or Israeli couscous
300ml Chicken stock

100g Jerusalem artichokes (in summer you can substitute with corn and tomato)
10ml Oil

5g Parsley
50ml Olive oil
15ml Balsamic vinegar

1  Avocado
1  Lemon (juiced)
30ml Water
50ml Olive oil
Sea salt

Black pepper

Salt and pepper to taste

Take the chicken breasts and flatten them with a mallet, so they are the same thickness all over. If you don't have a mallet, or the time to do this, you can use them as they are.

Put the flour on to a plate or tray.

Whisk the eggs and put them on to another plate or tray.

Put the bread crumbs on to a third plate or tray.

Place the slice of cheese on to the chicken breast and then place the prosciutto over top of the cheese.

Press it down so the cheese and prosciutto stick to the chicken.

Carefully dust the chicken with flour.

Cover the floured chicken with the egg mix and then dip into the bread crumbs, so that the crumbs stick to the egg.

Put into the fridge until ready to cook.

Bring the chicken stock to the boil. Add the cous cous and simmer for 15 minutes (until the cous cous is soft but chewy).

Peel the artichokes (this takes a bit of time, but is worth it for the lovely earthy flavour). Cut into small pieces about 1cm square.

Heat the oil in a frying pan. Add artichoke and cook until golden brown and soft through.

Blend together (with a stick blender or you can use a whisk) the avocado, lemon and water until smooth.

Slowly add the olive oil and season with the salt, sugar and pepper.

To serve:

Heat oven to 180 degrees Celsius.

Heat a frying pan and add enough canola oil to cover the bottom of the pan.

Carefully place the crumbed chicken in to the pan and cook until golden on one side (be careful not to burn it, as the bread crumbs will cook quickly).

Turn the chicken over and place the pan into the oven.

Cook for 3-4 minutes, turn the chicken over again and cook for a further 3-4 minutes. Cooking time will then vary depending on the size of the chicken, whether you have flattened it and the oven temperature.

To check the chicken, slice it open down the middle and make sure it is not pink.

In a bowl add the cous cous, Jerusalem artichokes, parsley, olive oil and balsamic vinegar.

Mix together.

Place a little of the avocado mayo on the bottom of your serving dishes.

Put the cous cous mix on top and then add the chicken.

Put some more avocado mayo on top of the chicken.

Serve with a lemon wedge.