Griddled Chicken with Chilli and Rocket Pesto

cook 30 mins
  • 600 g (1 lb 5 oz) midi vine tomatoes
  • 4 large boneless, skinless chicken breasts
  • olive oil, for brushing
  • salt and pepper
  • 4 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 30 g (1 oz) basil leaves
  • 40 g (1 oz) rocket leaves
  • 50 g (2 oz) Parmesan cheese, grated
  • 100 g (3 1/2 oz) pine nuts, toasted
  • 150 ml (1/4 pint) extra-virgin olive oil, plus extra if needed
  • Brush the tomatoes with oil and season well. Place on a nonstick baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes.
  • Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts. Brush lightly with oil and season. Heat a griddle pan until smoking hot, add the chicken and cook for 5–6 minutes on each side or until cooked through. Remove the chicken and leave to rest for 2–3 minutes.
  • While the chicken is cooking, make the pesto. Put all the ingredients in a food processor or blender and blend until fairly smooth, adding a little more oil for a runnier consistency if liked.
  • Transfer the chicken on to warm serving plates, drizzle over the pesto and serve with the roasted vine tomatoes.
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