Clover Pride Chicken Piccata
Olive Pride Chicken Piccata with Italian Salsa
Recipe by Zach Abrahams
6 x Chicken Breasts
1 ½ cups Flour
1 T Paprika
1 t Salt and pepper
4 x Eggs (beaten)
4 T Clover Olive Pride spread, melted
Olive pride (for shallow frying)
750ml Tomato passata
½ Red onion, chopped
2 T Brown sugar
1 T Balsamic vinegar
Olive and Tomato Salsa
½ cup Olive Pride black olives (pitted and sliced in half)
400g Exotic tomatoes (sliced in half)
8 leaves Fresh basil (roughly chopped)
3 T Balsamic vinegar
1 T Brown sugar
2 T Olive Pride
1 ½ cups Clover Tussers (grated)
Add all ingredients to medium size saucepan and simmer for 15mins, season and set aside.
Olive and Tomato Salsa:
Add all ingredients to mixing bowl, combine and serve next to your fresh from the oven chicken piccata.
Chicken Piccata:Begin by slicing each chicken breast into 3 pieces across the width and set aside.
Heat Olive Pride to medium – high temperature in a frying pan add butter and allow to melt.
Combine flour, seasoning and paprika in a medium bowl, add chicken and toss to coat with flour, shake off excess flour and add to heated pan, cook until egg coating begins to turn golden brown. Remove from pan and set asTo assemble, spread 1 ladle of tomato sauce on the bottom of a ceramic 25cm x 15cm baking dish, place half of the egg coated chicken into dish, cover with more tomato sauce, the other half of the chicken, cover with the rest of the tomato sauce, sprinkle with Clover Tussers and bake @ 200 C for 35-45 mins or until the cheese has begun to turn golden brown and crispy. Serve with olive and tomato salsa and pasta.