Tuscan Fried Chicken Sandwich

Crispy fried chicken, sun-dried tomato jam, spinach pesto, and burrata – yes please!

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.