Chicken Escalope with Sundried Tomato & Olive Chutney
4 uncrumbed chicken schnitzel slices (or2 skinless boneless chicken breasts, sliced to make 4)
1/2 cup BARKER’S Sundried Tomato & Olive Chutney
2 Bocconcini cheese balls , sliced
3 eggs, beaten
3/4 cup parmesan cheese, finely grated
Salt & freshly ground pepper, to taste
1/2 cup flour, sieved onto tray (see below for gluten free alternative)
1/2 cup olive oil
1 cup couscous, cooked and drained
1/4 cup currants, soaked til plump in English Breakfast Tea
1/4 cup whole almonds, toasted
1 lemon, zested & juiced
2 Tbsp coriander leaves, chopped
1 Tbsp Barkers Sundried Tomato & Olive Chutney
Spread the chutney over half the schnitzel or breast slices and top with 2 slices of Bocconcini cheese.
Fold in half to form a package.
In a mixing bowl, whisk together the eggs, parmesan and seasoning to make a light batter.
Pat the chicken parcels on both sides in the flour.
Heat the oil in a saute pan.
Coat the chicken in the batter and panfry on medium heat on both sides until cooked.
Mix together all remaining ingredients and place a mound of the couscous mix on individual plates.
Top with the chicken
Use Israeli couscous if available
Slice chicken diagonally to serve
Modified Paul Jobin recipe
www.pauljobin.co.nz
 Use gluten free flour; substitute couscous with rice or buckwheat
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