- ½ chicken breast, skin removed, cut into slices
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 potato, peeled and sliced
- salt and freshly ground black pepper
- 2 vine tomatoes, cut in half
- 1 tbsp flour
- 2 tbsp olive oil
- 1 tsp caster sugar
- 1 tbsp balsamic vinegar
- 2 tbsp white wine vinegar
- 3 tbsp tomato ketchup
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh chives
- Preheat the oven to 180C/350F/Gas 4.
- For the chicken, rub the oil into the meat and season well with salt and freshly ground black pepper.
- 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.
- For the potatoes, melt the butter in a small, ovenproof frying pan, then remove from the heat.
- 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.
- 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.
- 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.
- Heat the oil in an ovenproof saucepan over a medium heat, add the tomatoes, flat sides down, and fry for 3-4 minutes.
- Sprinkle the tomatoes with the sugar and balsamic vinegar, then place the pan into the oven to roast for 6-8 minutes.
- 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.
- To serve, place the chicken strips onto a plate with the potatoes and tomatoes, and drizzle with the vinaigrette.