Crunchy Chilli Chicken With Arugula Pesto
"Great dish for entertaining a small crowd.
A James Martin recipe."
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 16 ounces chicken breasts
- salt & freshly ground black pepper
- 1 tablespoon olive oil
-
For the topping
- 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
-
For the arugula pesto
- 4 ounces arugula leaves
- 1⁄2 garlic clove, peeled
- 1 tablespoon pine nuts, toasted
- 8 tablespoons olive oil
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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
