For the chicken: 

2 Chicken Breasts (ideally organic) 

1 egg, lightly beaten 

2 tbsp flour & seasoned with salt & pepper

1 cup of breadcrumbs 

1/2 cup grated parmesan cheese

1 tsp itallian seasoning 

1 tsp smoked paprika 

1 tsp garlic granules  

For the sauce: 

Large handful of cherry tomtatoes 

1 red pepper, diced 

1 red onion, diced 

2 garlic cloves, minced 

1 tsp balsamic vinegar 

1 tbsp tomato puree  

Small handful of basil (stems chopped separately, leaves to garnish) 

Salt & Pepper

Sauce: 

1. Heat olive oil in a pan over medium heat 

2. Saute the onion, red peper, cherry tomatoes, garlic and chopped basil stems with a pinch of salt & pepper for 5-7 minutes until softened 

3. Add tomato puree and balsamic vinegar, cook another few minutes then press down on the tomatoes to release the juices 

4. Add splash of water if looking dry and simmer until the sauce thickens 

5. Stir in fresh basil leaves 

Chicken: 

1. Blend lightly toasted bread into breadcrumbs 

2. Mix with smoked paprika, garlic granules & grated parmesan 

3. Place chicken breasts between parchment paper and gently pound the thick end with a rolling pin to even out slightly 

4. Season with salt & pepper 

5. Cover chicken breasts in flour, dip in to the beaten egg, then coat with the breadcrumb mixture 

6. Preheat oven to 195C fan and Bake the chicken for approxiamtely 15-17 minutes until golden & crispy, turning halfway