Ingredients

• 1 chicken breast
• cut in half to make 2 thin escalopes
• dash olive oil
• 55g/2oz pistachios
• shells removed
• chopped
• salt and freshly ground black pepper
• 150g/5½oz frozen peas
• defrosted
• 25g/1oz butter
• salt and freshly ground black pepper
• ½ fennel bulb
• finely sliced
• ¼ red pepper
• finely sliced
• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley

Directions

• For the crusted pistachio chicken
• rub the chicken in olive oil
• roll in the chopped pistachios and season with salt and freshly ground black pepper. Drizzle with a little more olive oil
• heat a griddle pan and griddle the chicken for 3-4 minutes on each side
• or until completely cooked through.
• For the pea mash
• cook the peas in a pan of boiling salted water for 2-3 minutes. Drain and return to the pan with the butter
• salt and freshly ground black pepper. Process with a hand blender until smooth
• adding a little water if the mixture is too thick.
• For the fennel salad
• place all the salad ingredients into a large bowl and stir well.
• To serve
• place the pea mash onto a serving plate
• top with the spiced chicken and place the salad on the side.