Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
-- For the Chicken --
-- For the Rocket Pesto --
-- For the Spuds --
Preparation
Oven temp: 200?C / 400?F / Gas Mark 6
Prep Time: 20 minutes
Total Time: 45 minutes
1. Preheat the oven.
2. Place the tomatoes, chile, crushed chile, red pepper, red onion and garlic in a food processor and blend to a rough paste. Stir in the olive oil and season. Put the paste in a bowl with the polenta and mix well.
3. Flatten chicken breasts slightly and season. Heat a frying pan and add the olive oil and chicken breasts. Seal each side then place on a baking tray. Top with the polenta mixture and place in the oven for 12-15 minutes until the chicken is cooked through and the topping crunchy. If the topping in still slightly soft, place under the grill for 2-3 minutes.
4. To make the pesto, place place the rocket, garlic, pine nuts, lime juice and olive oil in a blender and process to form a fine paste.
5. Slice the potaoes lenghtways into wedges and toss with the olive oil, paprika, salt & pepper. Place on a baking tray in the oven for 20-25 minutes until tender but crunchy on the outside.
Serve the chicken with a dollop of pesto and a few potato wedges.
