Crunchy Chilli Chicken With Arugula Pesto Recipe

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Crunchy Chilli Chicken With Arugula Pesto

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Ingredients:

Serving

Directions:

To make the topping, place the tomatoes, chilli, anchovy, red pepper, onion and garlic into a blender and blend to a rough paste.
Add the olive oil and season well with salt and pepper.
Combine this paste with the instant polenta in a bowl.
Place all the pesto ingredients in the blender and blend into a fine paste. Remove from the blender and leave to one side.
Preheat the oven to 400°F.
Season the chicken breasts with salt and pepper. Heat the olive oil in a pan and seal the chicken breasts for a few minutes on each side to colour the flesh.
Place the chicken breasts on an oven tray and top each with a thick coating of the polenta mixture.
Bake in the oven for about 20 minutes to cook the chicken through and allow the topping to go crunchy.
Place the chicken breasts on a plate and serve with a dollop of the arugula pesto on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1425.42 Kcal (5968 kJ)
Calories from fat	1055.81 Kcal
		% Daily Value*
Total Fat	117.31g	180%
Cholesterol	92.99mg	31%
Sodium	1277.88mg	53%
Potassium	940.38mg	20%
Total Carbs	59.53g	20%
Sugars	4.11g	16%
Dietary Fiber	6.3g	25%
Protein	38.82g	78%
Vitamin C	35.4mg	59%
Vitamin A	1.5mg	50%
Iron	9.4mg	52%
Calcium	174.5mg	17%

Amount Per 100 g
Calories	278.27 Kcal (1165 kJ)
Calories from fat	206.12 Kcal
		% Daily Value*
Total Fat	22.9g	180%
Cholesterol	18.15mg	31%
Sodium	249.47mg	53%
Potassium	183.58mg	20%
Total Carbs	11.62g	20%
Sugars	0.8g	16%
Dietary Fiber	1.23g	25%
Protein	7.58g	78%
Vitamin C	6.9mg	59%
Vitamin A	0.3mg	50%
Iron	1.8mg	52%
Calcium	34.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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