Crispy chicken with fresh tomato sauce

A quick and easy meal ready to eat in just 30 minutes. 

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


2 x 400g packs Waitrose Pink Blush Tomatoes, roughly chopped
2 cloves garlic, crushed
2 tbsp chopped fresh thyme
2 tbsp Waitrose Basil Infused Olive Oil
1 tbsp balsamic vinegar
25g pack fresh parsley, chopped
100g fresh breadcrumbs
4 skinless, boneless chicken breasts
1 large Waitrose British Blacktail Free Range Egg, beaten
2 tbsp oil
500g bag baby Jersey Royals


  1. Place the tomatoes, one clove of garlic, 1 tbsp thyme and the basil oil in a large saucepan and cook for 4-5 minutes. Transfer to a food processor or liquidiser and blend until coarsely puréed, then return to the pan and simmer, uncovered, for 10 minutes until thickened.  Add the vinegar, half the parsley and season.
  2. Mix the breadcrumbs, remaining garlic, thyme, parsley and seasoning.
  3. Cut the chicken breasts in half horizontally and dip in the egg, then coat in the breadcrumb mixture.  Heat the oil in a large frying pan and fry the chicken for 3-4 minutes each side until cooked through (with no pink meat), crispy and golden.
  4. Cook the potatoes in boiling water for 15-20 minutes until tender.  Serve with the chicken and tomato sauce.