Chicken and tomato bake

Recipe from: 5/15/1997 12:00:00 AM
Ingredients 19
Servings 1
Minutes

Ingredients

Serving Change
  • 6
    chicken breast fillets
  • 125
    ml
    cake flour
  • salt and pepper
  • 1
    large egg, beaten
  • 30
    ml
    water
  • 250
    g
    dried breadcrumbs
  • SAUCE
  • 25
    ml
    oil
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 800
    g
    whole tomatoes, chopped
  • 15
    ml
    chopped parsley
  • 2
    ml
    dried basil
  • 10
    ml
    sugar
  • 30
    ml
    tomato paste
  • 1
    chicken stock cube
  • 30
    ml
    butter
  • 65
    ml
    oil
  • 500
    ml
    uncoloured cheese, grated
 

Method

 
Place the chicken breast fillets between sheets of plastic and flatten with the palm of your hand. Season the cake flour to taste with salt and pepper and roll the chicken breast fillets in the mixture. Mix the egg and water. Dip the chicken breast fillets in the egg mixture, then roll in the breadcrumbs. Chill while preparing the sauce. Heat the oil in a pan and sauté; the onion and garlic until soft. Add the tomatoes and their juice, parsley, basil, sugar, tomato paste and chicken stock cube dissolved in 375 ml (1 1/2 c) water. Bring to the boil, cover and boil for 10 minutes. Remove the lid and simmer until the sauce thickens slightly. Season with salt and pepper. Heat the butter and oil in a pan and brown the chicken on both sides. Transfer to on ovenproof dish. Pour over the sauce and sprinkle with cheese. Bake for about 30 to 40 minutes in a preheated oven at 180 ºC (350 ºF).
 

Read more on: poultry  |  bake
 

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