Crunchy Chilli Chicken with Rocket Pesto

A very tasty quick and easy way to make a chicken dish with a kick!!

Serves 2

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.