A simple versatile, light dish, very easy to present beautifully to your friends.
Preheat an oven to 200*
Prepare three trays; 1 of the plain flour, salt and pepper; 1 of 2 eggs, whisked; 1 of bread crumbs.
Remove any sinew or veins from the top of the breast.
Butterfly the breast by placing your palm on top to hold in place and sawing your knife horizontally through the breast, to within a centimeter of the other side.
Dip into the flour tray on both sides, dust of any surplus.
dip into the egg-wash, allowing any extra to drip off.
Dip into the breadcrumbs and allow to coat.
Heat a large thick based pan to a medium heat add the sunflower oil and gently cook the escalopes until the breadcrumbs become golden brown.
Turn over and repeat on the other side.
Finish the chicken in the oven for 3-4 minutes or until it has a firm bouncy texture.
peel and finely dice the garlic.
De-stone the olives (if necessary), cut in halves length-wise and each half into quarters.
Finely chop the anchovies.
Pick the leaves from the basil and carefully dice.
Lightly chop the capers.
Cut the sun-blush tomatoes into quarters
Combine all ingredients, including the vinegar and bind with the olive oil.
Place the cooked chicken in the center of a large plate.
Arrange a ring of the tapenade around the outside of the chicken, toss the rocket leaves in any left over oil in the bowl and place a small clump on top of the chicken and finish with the shaved parmesan
«The chicken can also be cooked in a deep fryer , if you have one. You can also drizzle the crumbed chicken with sunflower oil and cook under a grill. Grated Parmesan or dried herbs can also be added to the breadcrumbs for extra flavor. »