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Chilli polenta-coated chicken with rocket pesto and roast potatoes

Chilli polenta-coated chicken with rocket pesto and roast potatoes is built on Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 8 tbsp
• 4 tbsp

Method (preview)

1. 1

   Chilli polenta-coated chicken with rocket pesto and roast potatoes

2. 2

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

3. 3

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

4. 4

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

5. 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. 6

   Heat a frying pan until hot and add one tablespoon of olive oil and the chicken breasts.

7. 7

   Cook on each side, until golden-brown, then place onto a baking tray.

8. 8

   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.)

9. 9

   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.

10. 10

    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.

11. 11

    Toss well to coat the potatoes, then place on a baking tray.

12. 12

    Transfer to the oven to roast for 20-25 minutes, until cooked through and crisp on the outside.

13. 13

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