Fried, as at the Whistle Stop café?
As far as I could tell they dipped them in a spiced flour mixture then fried them.
I also have a Mexican recipe which uses green tomatoes, nuts and sunflower seeds to make a sauce to serve with chicken breasts. It's from a Mexican friend so uses cups to measure. It's quite easy to do and much can be prepared in advance until the final stage of simmering the chicken again. I would go easy on the chillies and add tabasco or sambal oelek at the end if needed.
First poach 6 chicken breasts in 4 cups of water with 1/2 a chopped onion, 3 cloves of garlic, 3 sprigs of parslet and 1 tablespoon of salt. Drain, reserving the stock, and set aside.
For the sauce:-
12 serrano chillies (or more or less according to taste)
1kg green tomatoes
1/4 onion, chopped
2 cloves garlic
1 leaf of cos lettuce
1 cup coriander, coarsely chopped
1/3 cup radish leaves, coarsely chopped
1.5 cups unsalted pumpkin seeds or sunflower seeds
1/4 cup unsalted peanuts
2 tbs sunflower oil
Bring a pan of water to the boil and then boil the whole chillies, uncovered, for 8 minutes. Add the tomatoes and boil about 4 to 5 minutes till they change colour.
Drain and transfer to a blender and wizz with th eonions, garlic, lettuce, coriander and radish leaves. Set aside.
Dry toast the seeds in a heavy frying pan for about 3 minutes till they start to pop then grind in the blender with the peanuts but no liquid.
Heat the oil in the frying pan and fry the seed and peanut mixture stirring constantly for 2 minutes. Add the tomato mixture, stirring to break up any lumps, then 2 cups of the reserved chicken stock and simmer for 10 minutes. Add the poached chicken breasts and simmer for 15 minutes. Check seasonings and texture and add more stock if the mixture is too thick.
Delish. Needs a good green salad and/or some crusty bread.
