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Preheat the oven to 425Â° F (220Â° C/Gas 7). In a pie pan or a wide, shallow bowl combine flour, paprika, salt and pepper. Put the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag.Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven.When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down. Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done.r combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven. When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down.
With the help of a meat mallet, beat the chicken breasts between two sheets of cling film until thin. Dust the chicken breasts in flour, then dip each into the egg and then in the breadcrumbs making sure each piece is well coated.Preheat the olive oil in a large frying pan and gently fry the chicken for approximately two minutes on each side, until they become golden and crisp.Place the browned breasts on some kitchen roll, allowing the excess oil to drain.Keep warm.o make the sauce, in a large bowl, mix the tomatoes, olives and parsley together and season with some extra virgin olive oil and some salt and pepper. Allow this mixture to rest. In the meantime, shallow fry the garlic and the chilli in two tablespoons of olive oil for approximately 10 seconds.