Crunchy Chilli Chicken with Rocket Pesto and Oven Roasted Spuds

Crunchy Chilli Chicken with Rocket Pesto and Oven Roasted Spuds Ingredients

-- For the Chicken --	-- For the Rocket Pesto --
2 each Plum tomatoes	110 gram Rocket leaves
1 each Red chile deseeded and roughly chopped	1 clove Garlic
1/2 teaspoon Crushed red chile	1 tablespoon Pine nuts toasted
1/4 medium Red bell pepper roughly chopped	1 each Juice of lime
1/4 medium Red onion roughly chopped	8 tablespoon Olive oil
1 clove Garlic	-- For the Spuds --
2 tablespoon Olive oil	3 large Baking potatoes
1 pinch Salt to taste	4 tablespoon Olive oil
1 pinch Pepper to taste	1 teaspoon Paprika
110 gram Polenta	1 pinch Salt to taste
4 each Chicken breast boneless, skinless	1 pinch Pepper to taste
1 tablespoon Olive oil

Instructions for Crunchy Chilli Chicken with Rocket Pesto and Oven Roasted Spuds

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.

Main Ingredient: ChickenCuisine: Britch

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