Fried breaded breast chicken and vegetables

Ingredients (two servings): Skinless, boneless chicken breast, half, cut in a few large pieces, washed and patted dry. Potatoes, 2 medium (leave skin on). Tomatoes, 2 medium. Spinach, 3-4 leaves. Bread crumbs of your choice, 4 tbsp. Olive oil, 3 tbsp.  For dressing : Onion, 1, cut in small cubes. Lime juice, 1 tbsp. Salt and pepper, a pinch each. Olive oil, 1 tbsp.

Method: Mix the dressing’s ingredients and marinate chicken breast in it for 1-2 hours. Meanwhile, using a small pot cover the potatoes with cold water and boil for 15 minutes or until half cooked. Toss out water and set aside,

Generously dredge marinated chicken in the bread crumbs of your choice (I use the spicy ones). Pour 2 tbsp. olive oil in a frying pan and turn to medium heat. Immediately throw in chicken breast and fry both sides for about 8-10 minutes or until white and tender at core. Take them out and arrange in a serving plate. Quarter potatoes and fry them in the same pan which still contains breaded crumbs. Once they are golden on both sides, transfer them on the breast’s plate. Do the same with quartered tomatoes, but ever so briefly. Use raw or steam cooked spinach to fill in the serving dish with green splash!

Variation: you could roast everything in oven, and have a healthier but perhaps less tasty dish. I will post a recipe for roasted chicken & vegetables- hopefully soon.