Cookblogging,  Poultry

Escargot’s Gordon Bleeping Ramsey Chicken

Escargot's Gordon Bleeping Ramsey Chicken

Every now and then, from the other end of the house, I hear my daughter watching something on TV that sounds like this: “Murmur murmur bleep murmur bleep bleep murmur.”  I thought maybe it was Spongebob Squarepants with a bad case of hiccups, but it turns out she’s been watching … and learning from … TV chef Gordon Ramsey.  The other night she put some of that learning to good use with her interpretation of a Gordon Ramsey recipe.

Escargot's Gordon Bleeping Ramsey Chicken

  • Servings: 4
  • Difficulty: medium
  • Print

  • 4 skinless & boneless chicken breasts
  • 1/2 cup flour, seasoned w/salt & pepper
  • 2 eggs, slightly beaten
  • 1 cup breadcrumbs mixed with 2 tbsp dried parsley flakes
  • vegetable oil
  • 2 dozen cherry tomatoes, halved
  • pinch of sugar
  • 1/2 cup chopped basil
  • zest of a lemon, lemon juice
  • 1 clove garlic, crushed
  • 2-3 balls of buffalo mozzarella, sliced
  • 4 tbsp grated Parmesan cheese


Butterfly the chicken breasts.  Dip in flour, then egg, then breadcrumbs; fry in vegetable oil until golden brown and crispy.  Remove breasts and place them in a baking dish lightly brushed with oil.  Set aside.  Preheat oven to 350°F.

In a smaller pan, heat small amount of vegetable oil and add salsa ingredients: tomatoes, basil, pinch of sugar, salt & pepper to taste, lemon zest and a squirt of juice, crushed garlic.  Toss over high heat until tomatoes are tender.  Spoon salsa mixture over chicken breasts, cover each breast with 2-3 slices of mozzarella.  Sprinkle with Parmesan, bake in oven 8-10 minutes.

Escargot served her chicken with sautéed kale.  It was pretty bleeping good.


Amateur cook and barbecue fanatic.

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