Breaded pan-fried chicken with fresh tomato sauce
By OcadoLife
Published on 10 December 2021
This versatile dish works well with a variety of accompaniments.Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 800 g of ocado cherry vine tomatoes, cut into quarters
- 8 tbsp of extra virgin olive oil, half for the sauce, half for the chicken
- 1 tbsp of balsamic vinegar
- 1 tbsp of tomato purée
- 300 g of white bread, made into breadcrumbs and put in a shallow bowl
- 2 ocado garlic cloves, peeled and crushed
- 4 ocado skinless chicken breasts, sliced through the middle to create a butterfly shape, then cut in two
- 2 ocado eggs, beaten, seasoned and put in a shallow bowl
- 4 ocado lemon wedges, to serve
Method
Step 1
Preheat the oven to 180C/160F/Gas 4. To make the sauce, bring the tomatoes, garlic, olive oil and some seasoning to a simmer. Cover and cook for 20 minutes.Step 2
Sieve the cooked sauce, mashing as much as you can through, before returning it to the pan. Add the vinegar and the purée. Boil for 5 minutes, then set aside.Step 3
To coat the chicken, dip each piece into the egg, then into the breadcrumbs, coating well.Step 4
Heat the oil in a large non-stick frying pan and fry the chicken in batches over a medium heat, turning once so each side is golden brown. Once cooked, place on kitchen paper and keep warm in the oven until all the chicken is ready. We served ours with oven-roasted garlic potatoes and a good squeeze of lemon, but why not try adding some cooked spaghetti to the tomato sauce for a classic Italian side dish.