Today I’m presenting a very tasty main course suitable for everyday cooking. These are chicken strips with crumble and cherry tomatoes. Trust me… jot down the recipe and try it as soon as possible because it’s simple to make but always makes a good impression.
Other chicken strip recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Strips with Crumble
- 1.32 lbs chicken breast (thinly sliced)
- 1 clove garlic
- flour
- 1/3 cup dry white wine
- A few sprigs thyme
- extra virgin olive oil
- salt
- black pepper
- 10.6 oz cherry tomatoes (grape or cherry)
- 1.76 oz taralli
- 1 tbsp salted capers
- 0.7 oz pumpkin seeds
- A few sprigs thyme
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Meat Tenderizer
- 1 Bowl
- 1 Pan
- 1 Mezzaluna
- 1 Plate
Preparation of Chicken Strips with Crumble
Coarsely crumble the taralli (I used a meat tenderizer). If you prefer, you can substitute taralli with breadsticks or with toasted old bread.
Rinse the salted capers under running water, pat them dry with kitchen paper, then chop them with a mezzaluna along with the pumpkin seeds.
Place this mixture in a bowl with the crumbled taralli, add some thyme leaves, and mix it all together.
Wash the cherry tomatoes, dry them, cut them in half and place them in a baking tray lined with parchment paper, cut side up. Salt and pepper them to taste.
Then sprinkle them with the prepared mixture and drizzle with a little olive oil. Pour any excess mixture onto the bottom of the pan. It will toast pleasantly.
Bake them in a preheated static oven at 338°F (170°C) for 20/25 minutes. Remove from the oven and let them cool slightly (don’t taste them because they burn, I tell you from personal experience).
Cut the chicken breast slices into strips and coat them in flour.
In a large pan, heat a few tablespoons of olive oil and brown a peeled and halved clove of garlic. When it starts to sizzle, add the chicken strips and brown them well on both sides, stirring frequently.
Deglaze with the white wine and let it evaporate.
Add a generous pinch of salt, a generous grind of pepper, and flavor with thyme leaves, then continue cooking for about ten minutes, stirring very often. When done, the meat should be well browned.
Transfer the strips to the serving plate, mixing them with the cherry tomatoes and sprinkle with the crispy crumble crumbs. Serve the chicken strips with crumble piping hot. Enjoy! Paola
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