Potato Crusted Chicken With Salsa Verde And Tomato Salad

• 1 1/3 lb potatoes
• 3 oz Parmesan cheese, grated
• 4 tbsp breadcrumbs
• 4 None boneless chicken breasts
• 1 None medium egg, beaten
• 3 tbsp all purpose flour
• 1 tbsp parsley, roughly chopped
• 2 None garlic cloves, roughly chopped
• 2 tsp capers, drained
• 1 None anchovy fillet, roughly chopped
• 3/4 cup sour cream
• pinch None sugar
• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 lb cherry tomatoes, sliced
• 2 None scallions, sliced

1. Peel and grate the potatoes into a bowl. Add the cheese, breadcrumbs, salt and pepper; mix well. Cut each chicken breast into 3 chunky pieces. Whisk the egg on a plate. Put the flour on a separate plate. Turn the chicken pieces in the flour, then the egg. Pack a thin layer of the potato mixture around the chicken pieces.
2. Preheat the oven to 350u0b0F. For the salsa verde, blend the parsley, garlic, capers and anchovy in a small food processor. Add the sour cream, sugar and a little seasoning and blend until smooth. Transfer to a serving dish.
3. Heat 2 tablespoons of the oil in a frying pan and lightly fry the chicken on all sides to brown. Transfer to a shallow ovenproof dish and bake in the oven for 20 minutes or until the chicken is cooked through.
4. For the tomato salad, whisk together the vinegar, honey, remaining olive oil and a little seasoning. Combine with the tomatoes and scallions.
5. Transfer the cooked chicken to warmed serving plates and serve with the tomato salad and salsa verde.

potatoes, parmesan cheese, breadcrumbs, chicken breasts, egg, flour, parsley, garlic, capers, anchovy fillet, sour cream, sugar, olive oil, balsamic vinegar, honey, cherry tomatoes, scallions

Taken from recipes-plus.com/api/v2.0/recipes/21913 (may not work)