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Warm Breaded Chicken Salad with Roasted Tomatoes, Sweetcorn & Pomergranite

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November 18, 2015 by marksetchfield

unnamed-1Serves 2, prep time 20, cooking time 45 minutes

INGREDIENTS
FOR THE CHICKEN
Oil for frying
2 large chicken breasts
2 sliced garlic cloves
Zest of a lemon
2  Arabic breads blitz into breadcrumbs
2 eggs beaten
Salt and pepper
20cm square of greaseproof paper
A drizzle of olive oil

FOR THE POTATOES
1 tbsp of oil
15 washed red new potatoes

A sprig of rosemary
1 tsp of cayenne pepper
3 whole crushed garlic cloves
Salt and pepper

FOR THE TOMATOES
15 tomatoes on the vine
1 tbsp of olive oil
A sprig of rosemary
Salt and pepper

FOR THE SALAD
2 gem lettuces washed and trimmed
1 small tin of sweetcorn
1/2 a pomegranate seeded
2 gem lettuce hearts sliced
A handful of coriander

METHOD
Preheat the oven to 180 degrees. Place the chicken on the greaseproof paper and fold the paper over the chicken. Either with a meat hammer or rolling pin flatten the chicken breasts until they are about 3cms thick. Remove the chicken from paper and place in a dish, brush with some olive oil and top with crushed garlic, season and chill in the fridge.POTS_03Wash and half the potatoes, place in a dish and pour over some oil, using your hands and coat the potatoes with oil and season. Sprinkle over some cayenne pepper add some rosemary and place in the oven for around 40 minutes.POTS_01In a different dish place the vine tomatoes coat with olive oil, add three whole garlic cloves and season then place in the oven for 30 minutes. Next break the flatbread up into quarters and place in a food processor,  blitz until they are fine breadcrumbs. Put the breadcrumbs in a large flat dish and leave to one side.POT_02Pour the beaten egg onto a plate. Heat some oil in a pan over a medium heat. While the oil is heating dip the chicken in the egg, then coat with breadcrumbs, coating all the chicken. Place into the pan and fry for 3-4 minutes until the coating looks golden. When the chicken is cooked remove from the heat and leave while you prepare the salad.

On a large serving dish make a bed of lettuce leaves, sprinkle over the sweetcorn and pomegranate. Next slice the chicken into 2cm strips and layer over the salad. Top with tomatoes, sliced gem hearts and the remainder sweetcorn and pomegranate. Finally add some chopped coriander and serve.

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