Crunchy Chilli Chicken With Arugula Pesto Recipe

Name: Crunchy Chilli Chicken With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces chicken breasts; salt & freshly ground black pepper; 1 tablespoon olive oil; 2 plum tomatoes; 14 fresh red chile, de-seeded; 2 anchovy fillets; 14 red bell pepper, de-seeded; 14 small red onion, peeled; 12 garlic clove, peeled; 2 tablespoons olive oil; 4 ounces instant polenta; 4 ounces arugula leaves; 12 garlic clove, peeled; 1 tablespoon pine nuts, toasted; 8 tablespoons olive oil

Servings: persons

16 ounces chicken breasts
salt & freshly ground black pepper
1 tablespoon olive oil
2 plum tomatoes
14 fresh red chile, de-seeded
2 anchovy fillets
14 red bell pepper, de-seeded
14 small red onion, peeled
12 garlic clove, peeled
2 tablespoons olive oil
4 ounces instant polenta
4 ounces arugula leaves
12 garlic clove, peeled
1 tablespoon pine nuts, toasted
8 tablespoons olive oil

1
To make the topping, place the tomatoes, chilli, anchovy, red pepper, onion and garlic into a blender and blend to a rough paste.
2
Add the olive oil and season well with salt and pepper.
3
Combine this paste with the instant polenta in a bowl.
4
Place all the pesto ingredients in the blender and blend into a fine paste.
5
Remove from the blender and leave to one side.
6
Preheat the oven to 400F.
7
Season the chicken breasts with salt and pepper.
8
Heat the olive oil in a pan and seal the chicken breasts for a few minutes on each side to colour the flesh.
9
Place the chicken breasts on an oven tray and top each with a thick coating of the polenta mixture.
10
Bake in the oven for about 20 minutes to cook the chicken through and allow the topping to go crunchy.
11
Place the chicken breasts on a plate and serve with a dollop of the arugula pesto on the side.

1672

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 ounces chicken breasts, salt & freshly ground black pepper, 1 tablespoon olive oil, 2 plum tomatoes, and more.

Yes, Crunchy Chilli Chicken With Arugula Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Chilli Chicken With Arugula Pesto

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