Ingredients

• ½ chicken breast
• skin removed
• cut into slices
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 potato
• peeled and sliced
• salt and freshly ground black pepper
• 2 vine tomatoes
• cut in half
• 1 tbsp flour
• 2 tbsp olive oil
• 1 tsp caster sugar
• 1 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• 3 tbsp tomato ketchup
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• rub the oil into the meat and season well with salt and freshly ground black pepper.
• Heat a small amount of oil in a griddle pan over a high heat. Add the chicken and fry for 2-3 minutes to brown it
• then transfer to the oven for 6-7 minutes to cook the chicken through.
• For the potatoes
• melt the butter in a small
• ovenproof frying pan
• then remove from the heat.
• Add the potato slices to the pan one by one to form a layer. Season well with salt and freshly ground black pepper
• and transfer to the oven for 7-8 minutes.
• Remove the pan from the oven and turn the potato slices over
• then return the pan to the oven and cook the potatoes for a further 5-7 minutes
• or until cooked through.
• For the sweet and sour roast tomatoes
• press the flat sides of the tomato halves onto a floured work surface so that they are coated with flour.
• Heat the oil in an ovenproof saucepan over a medium heat
• add the tomatoes
• flat sides down
• and fry for 3-4 minutes.
• Sprinkle the tomatoes with the sugar and balsamic vinegar
• then place the pan into the oven to roast for 6-8 minutes.
• For the ketchup vinaigrette
• heat the wine vinegar and ketchup in a separate saucepan over a medium heat for 5-6 minutes. Stir in the chopped fresh herbs and remove from the heat.
• To serve
• place the chicken strips onto a plate with the potatoes and tomatoes
• and drizzle with the vinaigrette.