Ingredients
- 2 large King Edward potatoes, peeled
- 360g red cherry tomatoes, halved
- 360g yellow cherry tomatoes, left whole
- 3 garlic cloves, thinly sliced
- 25g basil, leaves, roughly chopped
- 8 tbsp extra-virgin olive oil
- 4 Oakham Gold chicken breast fillets
- 200g plain flour
- 4 echalion shallots, sliced
- 1 tsp chopped rosemary leaves
- 2 thyme sprigs
- 1 tbsp tomato purée
- 4 tbsp balsamic vinegar
- 2 tbsp non pareilles capers
- 4 tsp pure honey
- 1 litre vegetable oil, for frying
- 1 tbsp lemon juice
- 3 gem lettuce
- 60g rocket
- 3 balls Italian mozzarella, drained and sliced
Method
Step 1
Start the patatine fritte: cut the potatoes in half lengthways and slice on a mandoline to about 4mm thin. Cut the slices into matchsticks. Submerge in a bowl of cold water then drain. Put the matchsticks on a plate lined with kitchen paper, cover with a clean, dry tea towel and set aside to dry completely.Step 2
Heat the oven to 160°C/140°C fan/ gas 3. Spread the tomatoes over a large baking tray with one of the sliced garlic cloves and half of the basil leaves. Drizzle over 2 tbsp olive oil and season with salt and freshly ground black pepper. Roast for 35 mins until lightly roasted, then set aside.Step 3
Slice the chicken breasts in half lengthways so you have 8 thin pieces. Place one between two pieces of non-stick baking paper and lightly bash with a rolling pin to flatten. Repeat with all eight. Tip the flour into a shallow baking dish. Season the chicken, coat in the flour and place on a small tray.Step 4
Set a large frying pan with 3 tbsp oil over a medium-high heat. Once hot, add the chicken breasts for about 2 mins until lightly golden on one side, then turn and cook the other side. You may need to do this in batches, remove to a small baking tray.Step 5
Wipe the pan clean and heat 1 tbsp oil until hot. Add the remaining garlic, shallots, rosemary, thyme and some salt and freshly ground black pepper. Sauté over a medium-low heat for about 3-4 mins until golden. Add the tomato purée, 125ml water, balsamic vinegar, capers and 1 tbsp honey. Let the mixture bubble, then add the roasted tomatoes and any cooking juices to the mixture. Set aside to reheat later.Step 6
Now cook the fritte. Heat the vegetable oil in a deep fat fryer or deep small saucepan to 170°C or until a cube of bread turns golden after 30 seconds. Season the potatoes and deep-fry for 2-3 mins, then remove to a plate. Turn up the heat to 180°C and fry again for 2-3 mins until golden and crispy. Drain on a wire rack set over a baking sheet. Season with salt and freshly ground black pepper.Step 7
Meanwhile, prepare the salad. In a small glass lidded jar, add the extra-virgin olive oil, lemon juice, remaining honey and ½ tsp each salt and freshly ground black pepper. Shake well and set aside. Remove the hearts from the little gem lettuces and place in a bowl with the rocket. Just before serving, dress the leaves and adjust the seasoning as necessary.Step 8
Gently reheat the sauce over a low heat. Preheat the grill to its highest heat. Arrange the mozzarella over the chicken, place under the grill and cook until the cheese is bubbly and melted.Step 9
Divide the chicken between four plates, spoon over the sauce and garnish with the remaining basil. Serve with the fritte and salad.