Parmesan Crusted Chicken Escalope with Baked Chicory and Tomato and Basil Sauce

Pre heat the oven to 180C, place the chicken between two pieces of clingfilm and slightly flatten the breasts into thick escalopes with a rolling pin. Mix the breadcrumbs with the herbs and a little sea salt and black pepper. Dip the chicken into the egg and then coat well in the breadcrumbs and set aside. Then heat a large frying pan, adding 2 tbsp of olive oil, place the chicory flat side down, and brown on both sides, drain well and then place in an oven proof dish. Then add the rest of the oil and seal the chicken escalopes on both sides until lightly golden, approximately 2 minutes each side, drain on kitchen paper and place on a baking sheet and cook in the oven for a further 15-20 minutes, until the chicken is completely cooked through.

Meanwhile to make the sauce, heat the olive oil and add the crushed garlic and stir for 20 seconds, do not brown, then add the tomato passata, chopped sundried tomatoes, stock, sugar and half the basil leaves, cook for 20 minutes on a medium to low heat, stirring often and until the sauce is going slightly thick, add the rest of the basil.

Place the sauce over the chicory and bake in the oven alongside the chicken for 10 minutes or until heated through. Serve with the chicken and it is very nice with a good handful of grated parmesan.