Skip to main content

Crunchy chicken with brie and tomato sauce

 

Crunchy chicken with brie and tomato sauce
Crunchy chicken with brie and tomato sauce
Crisp chicken coated in tortilla chip crumbs is served with a quick tomato sauce and deliciously decadent melted brie sauce.

Ingredients

  • oil, for greasing (any variety of cooking oil)
  • 2 chicken breast fillets (each about 150g/5½oz)
  • 1 large free-range egg, beaten
  • 2 tbsp plain flour
  • 100g/3½oz tortilla chips
  • 100g/3½oz brie, rind removed, roughly chopped
  • 100ml/3½fl oz double cream
  • 2–3 sprigs thyme
  • salt and freshly ground black pepper

For the sauce

  • 400g tin plum or chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 tsp caster sugar
  • 1 tsp red or white wine vinegar
  • small handful fresh basil leaves, half finely shredded
Recipe tips

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides.

  2. Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.)

  3. To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves.

  4. In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender.

  5. When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve.

Labels:

Comments

Post a Comment

Popular posts from this blog

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Pizza on toast

  Pizza on toast Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. Ingredients 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
Post a Comment
Read more