Tuscan Fried Chicken Sandwich
Crispy fried chicken, sun-dried tomato jam, spinach pesto, and burrata – yes please!
Done in 2 hours
Serves 4
Ingredients
for the jam
150gsun-dried tomatoes, drained
100gcherry tomatoes
1red chilli, finely chopped
3garlic cloves, minced
1shallot, diced
75mlred wine vinegar
60gdark brown sugar
1lemon, juice
Pinch salt
1 tbspbalsamic vinegar
for the pesto
100gbaby spinach
30gfresh basil leaves
50gpine nuts, toasted
1lemon, juice
1garlic clove
75mlolive oil
30gparmesan, grated
Pinch salt
for the chicken
2large chicken breasts
50gpanko
1egg, beaten
50gplain flour
Salt and pepper, to taste
Vegetable oil, to fry
To serve
Toasted ciabatta
Burrata
Rocket (arugula)
1/4red onion, thinly sliced
Tuscan chicken is usually chicken breasts cooked in a creamy, rich sun-dried tomato and spinach sauce. I've utilised those flavours and turned it into a fresh, crispy sandwich!
Method
Sauté the onion, garlic, and chilli over a medium heat with a splash of olive oil.
Meanwhile, blend the sundried tomatoes with the cherry tomatoes, then add to the pan. Add the vinegar, sugar, lemon, and salt. Cook on a medium heat until thickened, around 15 minutes, then allow to cool for at least an hour.
Blanch the spinach leaves in boiling water for 20 seconds or until the spinach has just wilted and turns bright green. Drain, then add to a blender with fresh basil, toasted pine nuts, lemon juice, garlic, salt, and olive oil. Once blended, stir through the parmesan.
Pound out the chicken breast 2cm thin. Coat in seasoned flour, then beaten egg, then panko breadcrumbs.
Preheat the vegetable oil to 180 C, then carefully add the coated chicken. Fry until golden brown on both sides and it reaches an internal temperature of 73 C. Drain on a wire rack, and finish with flaky salt.
Toast the ciabatta rolls, then build the sandwich - tomato jam, rocket, fried chicken, burrata, red onion, and pesto on the top half. Slice in half, and enjoy!
