Crunchy Chilli Chicken with Rocket Pesto
A very tasty quick and easy way to make a chicken dish with a kick!!
Serves 2
Ingredients
Ingredients
2 x chicken breasts
salt & freshly ground black pepper
1 tbsp olive oil
The topping
2 plum tomatoes
½ fresh red chilli, deseeded
2 anchovies, from a tin
¼ red pepper, deseeded
¼ small red onion, peeled
1 small garlic clove, peeled
1 tbsp olive oil
115g/4oz instant polenta
The rocket pesto
115g/4oz rocket leaves
1 small garlic clove, peeled
1 tbsp pine nuts, toasted
1 tbsp parmesan cheese, grated
4-6 tbsp olive oil
Method
1. For the topping place the tomatoes, chilli, anchovy, red pepper, onion, garlic into a blender and puree to a rough paste. Add the olive oil and season to taste. Combine the puree with the polenta in a bowl.
2. To make the pesto place all of the ingredients into a blender and blend to a fine puree, season to taste and place to one side.
3. Preheat the oven to 200°C/400°F/Gas mark 6.
4. Season the chicken breasts. Heat the oil in a pan and seal the chicken for a few minutes on each side to colour the flesh. Place the chicken on an oven tray and top each with a thick coating of polenta mixture.
5. Bake in the oven for about 20-25 minutes to cook the chicken through and to allow the topping to go crunchy.
6. Place the chicken breasts on a plate and serve with a dollop of pesto on the side.
Cooks Tips
v For an extra kick use a whole chilli.
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