Instructions

1. 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.

   
   

2. 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.

   
   

3. 3

   To coat the chicken, dip each piece into the egg, then into the breadcrumbs, coating well.

   
   

4. 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.

   
   

Ingredients

• 800g Ocado cherry vine tomatoes, cut into quarters
• 2 Ocado garlic cloves, peeled and crushed
• 8 tbsp extra virgin olive oil, half for the sauce, half for the chicken
• 1 tbsp balsamic vinegar
• 1 tbsp tomato purée
• 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
• 300g white bread, made into breadcrumbs and put in a shallow bowl
• 4 Ocado lemon wedges, to serve

Serves 4

Total time required 1 hr

• Preparation time: 20 mins
• Cooking time: 40 mins