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1
Preheat the oven to 375 degrees F.
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2
In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil.
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3
Season the chicken breasts with salt and pepper, to taste, and add them to the oil.
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4
Cook for 3 minutes on each side.
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5
Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes.
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6
Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
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7
Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil.
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8
Add the chopped garlic and onions and saute until softened.
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9
Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary.
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10
Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes.
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11
Taste and season with salt and pepper, if needed.
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12
Remove the rosemary sprig and stir in chopped parsley just before serving.
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13
Potatoes: Fill a large saucepan 2/3's full with cold water.
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14
Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat.
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15
Cook the potatoes until they are just tender, about 10 minutes.
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16
Once the potatoes tender, drain them and cut them into 1/4-inch slices.
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17
Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke.
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18
Add the potato slices and fry until crispy on the outside and completely tender on the inside.
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19
Remove the potatoes to paper towels to drain and sprinkle with sea salt.
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20
Arrange potato slices in a circular layer on each serving plate.
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21
Put a thin layer of tomato sauce over the potatoes, leaving a small border.
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22
Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers.
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23
Garnish each serving with a sprig of rosemary and fresh parsley.
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24
Serve and enjoy!
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25
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
