Chicken Escalopes With Chilli And Cheese

Chicken Escalopes with Chilli and Cheese
Juicy and tender chicken slivers
Garnished with chilli and cheese
Served in the pan
A burst of chilli and coriander
Eaten with little flour tortilla wraps

Sorting out the fridge today I found a chicken breast that needed using up and some cheese.
Really didn’t fancy any cumbersome cooking as I was watching an engrossing documentary but it was just me and my young un home for lunch.

So what’s cooking?

Chicken escaIopes with chilli and cheese, I rustled this up…and it was just amazing! When my young un is  going ‘mmmm’ ‘oh mum this is so gooood’ you know its a winner and trust me it was absolutely delicious!

The lucious juicy chicken, occaisonal kick of the chillies and the melting stringy cheese! We mopped up the juices with mini tortillas but I bet any flat bread will be fabulous.
Honest its really really amazing!

It was a case of marinade, cook and eat out of the pan! Literally under 15 mins to cook! We, mother and daughter ate straight out of the pan and it was a lovely lunch!

I can’t wait to cook this up for friends and family!

INGREDIENTS: serves 2

1 chicken breast
2 cups grated cheese or more if preferred
(I used a mix of mozarrella, cheddar and red Leicester)

Marinade:
1 tsp of garlic and ginger paste
1 tbsp chilli flakes
1 tbsp tomato puree
1 tsp pepper
3 tbsp oil
1 small red/white onion thinly sliced
1 tsp salt or to taste
1 fresh chillies thinly sliced
1/2 cup fresh corinder stalks cut fine for marinade and leaves for garnish
1 fresh chilli finely sliced for garnish

METHOD:

Slice the chicken breast really thin.
Place between or in plastic bag and using the underside of a heavy pan hammer down and slide to flatten the chicken slices.

Thin sliced chicken breast
Flattened out

In a bowl add the pepper, salt, chilli flakes and garlic/ginger paste.
Add the oil and stir.

Garlic/ginger paste
Chilli flakes, pepper and salt
Veg oil

Now add the thin chicken slices, coriander stalks, tomato puree, onions and mix this in really well.

Chicken, coriander stems and fresh chillies
Very finely sliced onion

Leave to marinate for as long as you can.

Tomato puree then marinate

Take a frying pan with lid. You want it large enough to have 1 layer of the chicken.

Heat the frying pan.

Pour in the chicken and marinade. Flatten out into 1 layer. On a medium heat cook the chicken covered for about 6 mins till it has become opaque in colour at sides and under.

Place in a thin layer of chicken
Wait till turns opaque

Next gently turn the chicken over using a fish slice.
Cover again and cook for another 4 minutes till chicken is cooked.

Turn over
Cook covered till chicken cooked

Now sprinkle the cheese and cover for 2 minutes till cheese melts and switch of the heat.

Add cheese
Cover
Let it melt

Garnish with fresh chilli and coriander leaves. Leave covered untill you are ready to eat.

Sprinkle with chilli
Garnish of fresh coriander

Serve with little Tortilla wraps and eat out of the pan! It really is sublime!

Serve in pan
Flat bread or tortilla
Great for family sharing
Enjoy

If you want you can do single portions but use a non stick pan. Cook as above and slide off onto a plate. Works fab!

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