Ingredients

• 6 heritage tomatoes
• halved widthways
• 4 tbsp olive oil
• salt and black pepper
• 6 sprigs thyme
• leaves picked
• 2 Little Gem lettuces
• separated into leaves
• 25g/1oz baby leaf spinach
• 150g/5½oz chargrilled artichokes
• 100g/3½oz baby mozzarella balls
• 1 tbsp sherry vinegar
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 lemon
• cut into wedges to serve
• 60g/2¼oz Japanese panko breadcrumbs
• 25g/1oz parmesan cheese
• freshly grated
• 1 lemon
• zest only
• 4 chicken breasts
• boneless and skinless
• 8 slices Parma ham
• 75g/2½oz plain flour
• salt and black pepper
• 2 free-range eggs
• beaten
• 2 tbsp olive oil
• 50g/1¾oz butter

Directions

• For the tomato and artichoke salad
• preheat the oven to 150C/300F/Gas 2 (or its lowest setting).
• Place the tomatoes
• cut-side up onto a roasting tray and drizzle with the olive oil.
• Season with salt and black pepper then scatter half the thyme leaves over the top.
• Place in the oven and roast for 4-6 hours
• or until slightly dried out. Turn the oven off and allow to cool
• preferably overnight in the oven.
• For the chicken escalope
• preheat the oven to 220C/425F/Gas 7.
• Place the breadcrumbs
• parmesan and lemon zest into a food processor and pulse to form fine crumbs.
• Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.
• Season the flour with salt and black pepper then dust the chicken in the flour.
• Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs
• making sure to coat each side thoroughly.
• Heat the olive oil and the butter in a large frying pan then add the chicken breasts
• one at a time
• and fry for two minutes on each side
• or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through
• place onto kitchen paper to drain.
• For the tomato and artichoke salad
• place the lettuce and baby spinach in a large bowl and add the cooled tomatoes
• artichokes and mozzarella balls.
• In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad
• add any oil from the artichoke too
• and toss to coat.
• To serve
• place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon.