Chicken and tomato bake

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (18)

6.00 chicken breast fillets
125.00 ml flour — cake
salt and freshly ground black pepper
1.00 eggs — large, beaten
30.00 ml water
250.00 g breadcrumbs — dried
SAUCE
25.00 ml oil
1.00 onion — chopped
1.00 garlic — cloves, crushed
800.00 g tinned tomatoes — whole
15.00 ml fresh parsley — chopped
2.00 ml dried basil
10.00 ml sugar
30.00 ml tomato paste
1.00 stock cube — chicken
30.00 ml butter
65.00 ml oil
500.00 ml cheese — grated
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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).



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