Crunchy Chilli Chicken with Rocket Pesto

Chicken breasts topped with a spicy polenta crust, oven-baked until crunchy, and served with a fresh rocket and pine nut pesto.

Chicken Dinner High Protein Gluten Free Pesto

Estimated Nutrition

Calories

1241

kcal / serving

2482 kcal total

Carbs

47.3g

per serving

94.6 g total

Fat

98.1g

per serving

196.2 g total

Protein

59.3g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

115

Instant Polenta

Meat

450

Chicken Breast

2 pieces

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

0.5

clove

Garlic

Peeled, for topping

0.5

clove

Garlic

Peeled, for pesto

tbsp

Pine Kernels

Toasted

OilsFats

Olive Oil

For sealing chicken

Olive Oil

For the topping purée

120

Olive Oil

For pesto

Seafood

piece

Anchovy Fillet

Canned

Vegetables

piece

Plum Tomato

For the topping

0.25

piece

Red Chilli

De-seeded

0.25

piece

Red Pepper

De-seeded

0.25

piece

Red Onion

Peeled

115

Rocket Leaves

For pesto

Method

Bake for 20 minutes until the chicken is cooked and the topping is crunchy.

Serve the chicken with a side of rocket pesto.

Transfer chicken to a tray and apply a thick layer of the polenta mixture.

Season chicken and brown both sides in a pan with olive oil for a few minutes.

Preheat your oven to 200°C.

Blend rocket, garlic, pine kernels, and olive oil into a fine pesto and set aside.

Mix the vegetable purée with the polenta in a bowl.

Stir in olive oil and season the paste with salt and pepper.

Purée tomatoes, chilli, anchovy, pepper, onion, and garlic in a blender into a rough paste.