Crispy Chicken with Feta & Roasted Tomatoes

Fancy or plain, this versatile crispy chicken features a feta cream topping or side serving in a delicate dressing with optional pesto.

Ingredients

For the Chicken

• 2 large chicken breasts, sliced into cutlets
• 100g breadcrumbs
• 50g grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 eggs, beaten

For the Feta Cream

• 150g feta cheese
• 60ml heavy cream or Greek yogurt
• 1 tbsp lemon juice

For the Roasted Tomatoes

• 300g cherry tomatoes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Garlic Basil Oil

• 3 tbsp olive oil
• 2 cloves garlic, finely minced
• 2 tbsp fresh basil, chopped

Garnish

• Extra basil
• Cracked black pepper

To Make

1. Preheat oven to 200°C, Air Fryer 180°C.
2. Prepare a breading station with beaten eggs in one bowl and breadcrumbs mixed with Parmesan, garlic powder, oregano, paprika, salt, and pepper in another.
3. Dip chicken cutlets into eggs, then coat in the breadcrumb mixture.
4. Place on a lined baking tray.
5. Toss cherry tomatoes with olive oil, salt, and pepper and place on a separate tray.
6. Bake chicken and tomatoes for 20–25 minutes until chicken is golden and cooked through and tomatoes are softened and slightly blistered.
7. Blend feta with cream (or yogurt) and lemon juice until smooth and creamy.
8. In a small pan, gently heat olive oil with garlic until fragrant, then remove from heat and stir in fresh basil.
9. Plate chicken, spoon feta cream over the top and add roasted tomatoes on the side or over the chicken.
10. Drizzle garlic basil oil over everything.
11. Garnish with extra basil and cracked black pepper.

Tips

If time is an issue, skip the breadcrumbs an brush with butter.
Without breadcrumbs, use chicken with skin.