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    You are in: Home / Recipes / Crunchy Chilli Chicken With Arugula Pesto Recipe
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    Crunchy Chilli Chicken With Arugula Pesto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    English_Rose's Note:

    Great dish for entertaining a small crowd. A James Martin recipe.

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    Units: US | Metric

    For the topping

    For the arugula pesto


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

    Ratings & Reviews:


    Nutritional Facts for Crunchy Chilli Chicken With Arugula Pesto

    Serving Size: 1 (516 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1325.9
    Calories from Fat 910
    Total Fat 101.1 g
    Saturated Fat 16.9 g
    Cholesterol 148.5 mg
    Sodium 330.7 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 6.4 g
    Sugars 4.6 g
    Protein 56.0 g

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