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Chilli polenta-coated chicken with rocket pesto and roast potatoes

18th July 2016 - Recipes

Quick recipe finder Chilli polenta-coated chicken with rocket pesto and roast potatoes

By From Saturday Kitchen

Ingredients

For the chicken

For the rocket pesto

For the roast potatoes

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the tomatoes, chilli, crushed chillies, red pepper, red onion and garlic into a food processor and blend to a paste.

  3. Stir in two tablespoons of olive oil and season, to taste, with salt and freshly ground black pepper.

  4. Place the paste into a bowl, add the polenta and mix together well.

  5. Place the chicken breasts between two pieces of cling film and flatten slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper.

  6. Heat a frying pan until hot and add one tablespoon of olive oil and the chicken breasts. Cook on each side, until golden-brown, then place onto a baking tray. Spread the polenta mixture over the top of the chicken breasts then transfer to the oven and roast for 12-15 minutes, until the chicken is completely cooked through. (If the polenta topping is still slightly soft, place the chicken under a grill on its highest setting for 2-3 minutes, until crisp and golden-brown.)

  7. For the pesto, place the rocket, garlic, pine nuts, lime juice and olive oil into a clean food processor and blend to a fine paste.

  8. For the roast potatoes, slice the potatoes lengthways into wedges and place into a bowl with the olive oil, paprika and salt and freshly ground black pepper. Toss well to coat the potatoes, then place on a baking tray. Transfer to the oven to roast for 20-25 minutes, until cooked through and crisp on the outside.

  9. To serve, place each chicken breast onto a warmed plate with a dollop of pesto and a few roast potatoes alongside.

Low-fat roast potatoes