Crunchy Chilli Chicken With Arugula Pesto |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Great dish for entertaining a small crowd. A James Martin recipe. Ingredients:
16 ounces chicken breasts |
salt & freshly ground black pepper |
1 tablespoon olive oil |
2 plum tomatoes |
1/4 fresh red chile, de-seeded |
2 anchovy fillets |
1/4 red bell pepper, de-seeded |
1/4 small red onion, peeled |
1/2 garlic clove, peeled |
2 tablespoons olive oil |
4 ounces instant polenta |
4 ounces arugula leaves |
1/2 garlic clove, peeled |
1 tablespoon pine nuts, toasted |
8 tablespoons olive oil |
Directions:
1. To make the topping, place the tomatoes, chilli, anchovy, red pepper, onion and garlic into a blender and blend to a rough paste.
2. Add the olive oil and season well with salt and pepper.
3. Combine this paste with the instant polenta in a bowl.
4. Place all the pesto ingredients in the blender and blend into a fine paste. Remove from the blender and leave to one side.
5. Preheat the oven to 400°F.
6. 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.
7. Place the chicken breasts on an oven tray and top each with a thick coating of the polenta mixture.
8. Bake in the oven for about 20 minutes to cook the chicken through and allow the topping to go crunchy.
9. Place the chicken breasts on a plate and serve with a dollop of the arugula pesto on the side.
|
|