METHODSimply cut the chicken into strips, dip into the beaten egg, then dip into the wholemeal breadcrumbs until completely covered.
You can then set aside until you are ready to cook, over a medium heat using a large non-stick frying pan, cook in the olive oil for around 4 minutes each side until golden brown and cooked all the way through.
Sauté the diced pepper, onion and crushed garlic for 3-4 minutes until starting to golden.
Add all the other ingredients and bubble gently for 20-30 minutes until thickened.
Remove the bay leaf before serving.
Pre-heat the oven 200° C
Drizzle the already boiled potatoes with a dash of olive oil and a sprinkling of any herbs you have. I love rosemary for this.
Bake in the oven for 30 minutes, to crispy up the outside – and serve straight away.
Serves: 4
Preparation: 10 mins
Cooking: 30 mins
1/2 bag of par-boiled Apache Potatoes
2 skinless chicken breast portions
1 egg (beaten)
wholemeal breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp olive oil
1 onion (finely chopped)
1 yellow pepper (diced)
2 garlic cloves (peeled and crushed)
2 x 400g cans of chopped tomatoes
1 tbsp dried oregano
2 tbsp Worcester sauce
Freshly ground black pepper
1 tbsp caster sugar
1 bay leaf