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Chargrilled chicken strips with potatoes, sweet and sour roast tomatoes and tomato ketchup vinaigrette

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the chicken, rub the oil into the meat and season well with salt and freshly ground black pepper.

  3. 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.

  4. For the potatoes, melt the butter in a small, ovenproof frying pan, then remove from the heat.

  5. 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.

  6. 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.

  7. 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.

  8. Heat the oil in an ovenproof saucepan over a medium heat, add the tomatoes, flat sides down, and fry for 3-4 minutes.

  9. Sprinkle the tomatoes with the sugar and balsamic vinegar, then place the pan into the oven to roast for 6-8 minutes.

  10. 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.

  11. To serve, place the chicken strips onto a plate with the potatoes and tomatoes, and drizzle with the vinaigrette.

Ingredients

For the chargrilled chicken strips

  • ½ chicken breast, skin removed, cut into slices
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the potatoes

  • 25g/1oz butter
  • 1 potato, peeled and sliced
  • salt and freshly ground black pepper

For the sweet and sour roast tomatoes

  • 2 vine tomatoes, cut in half
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 1 tsp caster sugar
  • 1 tbsp balsamic vinegar

For the ketchup vinaigrette

  • 2 tbsp white wine vinegar
  • 3 tbsp tomato ketchup
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh chives

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Chargrilled chicken strips with potatoes, sweet and sour roast tomatoes and tomato ketchup vinaigrette

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