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Parmesan Chicken and Tomato Banting Recipe

Parmesan Chicken with Roast Garlic Tomato Mole


  • Author: Louise
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

This recipe is chicken breasts in a parmesan crumb, fried and then topped with the most amazing tomato sauce or mole, as they have called it – which is a really a generic name for “sauce” in many Mexican dishes, although there are no chillies in this version.


Ingredients

For the Chicken

  • 2 large chicken breasts
  • 1/2 cup Parmesan finely grated
  • 1/4 cup almond flour
  • 1 egg, beaten
  • 100g butter
  • salt and pepper

For the mole

  • 1 head garlic
  • 60g butter
  • 1 onion, roughly chopped
  • 1 tin whole peeled tomatoes
  • 1 tbsp sweet smoked paprika
  • 1 handful fresh origanum, roughly chopped
  • salt and pepper

Instructions

For the Chicken
  1. Mix the Parmesan, almond flour and salt and pepper together.
  2. Dunk the breasts in the egg, then into the Parmesan flour, making sure the coating is nice and thick.
  3. In a heavy-based frying pan, melt the butter on a medium heat and grill the chicken breasts until golden brown. If they are not cooked through, you can finish them off in the oven (this helps prevent the crumbs from burning). They shouldn’t cook for longer than 10 minutes in total.
For the mole
  1. Preheat the oven to 180°C.
  2. Cut the top off the garlic and press half the butter into the meat of it. Wrap it in tinfoil and cook upright in the oven for 45 minutes.
  3. Meanwhile, fry the onion in the rest of the butter in a small pot on a low heat. Once it’s golden brown, add the tinned tomatoes and smoked paprika. Cook on a low heat for about 10 minutes. If it goes too dry, add a drop or two of water.
  4. Remove the garlic from the oven and squeeze the flesh straight into the sauce. Add the origanum and heat for a minute or two.
  5. Using a potato masher, mash the tomatoes and garlic together to form a thick, chunky, smoky tomato sauce.
  6. Season with salt and pepper and serve with the chicken.

Notes

Notes
You could add a squeeze of lemon to the sauce if it lacks acidity. If you have made the sauce in advance you could spread it in a small oven dish and actually finish the chicken off in the oven, on top of the sauce. Remember this recipe only serves 2, so if you’re making it for the whole family, remember to adjust your quantities.