900g plum tomatoes
6-8 fresh sage leaves
6 cloves garlic, unpeeled
4 boneless chicken breasts
1tbsp sunflower oil
1tbsp soy sauce
2tbsp clear honey
6tbsp olive oil
25g butter
50g fresh white breadcrumbs
sage leaves

1 Preheat the oven to 150C/300F/gas Mark 2. Halve tomatoes and arrange on a cooling rack over a baking tray. Scatter sage leaves and 5 garlic cloves over the tomatoes and place in the oven for 1-2 hours to dry out.

2 When the tomatoes are ready remove them from the oven and increase the temperature to 200C/400/gas Mark 6.

3 Put the chicken portions on the baking tray. Mix the sunflower oil, soy sauce and honey together and brush over the chicken. Roast for 35 minutes until golden.

4 Meanwhile finely chop the remaining garlic clove. Heat 2tbsp oil with the butter and fry the crumbs and garlic gently for 6-8 minutes until turning golden. Sprinkle over the cooked chicken and tomatoes to serve.