Ingredients

• 2 plum tomatoes
• 1 red chilli
• seeds removed
• roughly chopped
• ½ tsp crushed dried red chillies
• ¼ red pepper
• roughly chopped
• ¼ red onion
• roughly chopped
• 1 garlic clove
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 110g/4oz instant polenta
• 4 x 225g/8oz boneless
• skinless chicken breasts
• 1 tbsp olive oil
• 110g/4oz rocket leaves
• 1 garlic clove
• 1 tbsp pine nuts
• toasted
• 1 lime
• juice only
• 8 tbsp olive oil
• 3 large baking potatoes
• 4 tbsp olive oil
• 1 tsp paprika
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the tomatoes
• chilli
• crushed chillies
• red pepper
• red onion and garlic into a food processor and blend to a paste.
• Stir in two tablespoons of olive oil and season
• to taste
• with salt and freshly ground black pepper.
• Place the paste into a bowl
• add the polenta and mix together well.
• Place the chicken breasts between two pieces of cling film and flatten slightly with a meat mallet or rolling pin
• then season with salt and freshly ground black pepper.
• Heat a frying pan until hot and add one tablespoon of olive oil and the chicken breasts. Cook on each side
• until golden-brown
• then place onto a baking tray. Spread the polenta mixture over the top of the chicken breasts then transfer to the oven and roast for 12-15 minutes
• until the chicken is completely cooked through. (If the polenta topping is still slightly soft
• place the chicken under a grill on its highest setting for 2-3 minutes
• until crisp and golden-brown.)
• For the pesto
• place the rocket
• garlic
• pine nuts
• lime juice and olive oil into a clean food processor and blend to a fine paste.
• For the roast potatoes
• slice the potatoes lengthways into wedges and place into a bowl with the olive oil
• paprika and salt and freshly ground black pepper. Toss well to coat the potatoes
• then place on a baking tray. Transfer to the oven to roast for 20-25 minutes
• until cooked through and crisp on the outside.
• To serve
• place each chicken breast onto a warmed plate with a dollop of pesto and a few roast potatoes alongside.