Chicken Scallopine al Grecque

  • Yield 4 servings

Ingredients

1 2/3 cups Greek style black olives, pitted
1/2 cup capers, rinsed and well drained
3 -- bottled or canned anchovies, rinsed
2 cloves garlic
pinch of Provencal dried herb mix
pinch of course salt
1/4 teaspoon ground pepper
4 -- 5 tablespoons olive oil
2 -- 16 ounce cans Fava beans
1 small onion, coarsely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter, diced
4 -- boneless skinless chicken breast halves
1 teaspoon salt
1 teaspoon Pepper
-- Tapenade Recipe
1 cup grated Parmesan cheese
2 -- eggs
1 teaspoon olive oil
2 cups dried bread crumbs
-- Peanut oil for frying
1 -- lemon, sliced for garnish
-- Fresh parsley leaves for garnish

Instructions

Combine the olives, capers, anchovies and garlic in a food processor fitted with a metal blade. Puree until smooth. Add to mixture herb mix, salt and pepper. Drizzle the olive oil in while the machine is running a little at a time. Remove to a bowl and set aside.
Drain one can of beans leaving the liquid in the other can. Fill a saucepan with beans and liquid. Add onion and bring to a boil. Reduce heat and cook until onion are tender, about 10 minutes. Drain, reserving liquid. In a food processor add the beans salt and pepper. Add a little cooking liquid and process until smooth, adding cooking liquid if necessary. Reheat in saucepan and beat in butter.
Pound out the chicken breast between two pieces of plastic wrap to about 1/4 inch. Sprinkle on both sides with salt and pepper. Spread 1 heaping tablespoon of Tapenade on one side of each chicken piece. Cover and chill for 15 minutes. Place 1/2 of grated cheese into shallow dish. Beat the eggs and olive oil with a fork in another shallow dish. Spread out bread crumbs. Place a chicken breast, Tapenade side up, on the bed of cheese. Sprinkle with some of remaining half of cheese on top, pressing it lightly. Transfer to the beaten eggs, spoon some of the egg over top and lift rapidly to the bread crumbs. Sprinkle crumbs over top and press gently. Repeat with remaining pieces. Leaving chicken on bread crumbs. In a large skillet over high heat, pour peanut oil to a depth of 1/2 inch. Heat oil to 360 degrees. Slip in chicken pieces and turn down heat to medium low. When they are golden brown around the edges, turn them by piercing them near the edge of the meat. When both sides are golden and crisp, about 6 minutes, use a spatula the transfer to a paper towel to drain.To serve, divide fava puree among 4 serving plates. Place one chicken piece on top. Garnish with a lemon slice and parsley leaves Serves 4

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