Chicken breasts are a great platform for stronger flavours, which means they partner perfectly with the spicy 'nduja. Serve with a crunchy peppery salad of rocket and green beans, with a sour cream dressing to cool things down a little. Adam Gray suggests serving with potato wedges seasoned with paprika.
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Preheat the oven to 200˚C/gas mark 6.
Use your fingers to gently separate the skin from the flesh of each breast to create a cavity. Stuff 30g of the 'nduja into the cavity
4 free range chicken breasts
120g of 'nduja
Pull the skin back over the breast to seal in the 'nduja stuffing. Brush or rub the entire chicken breast with the rapeseed oil and season with sea salt
100ml of rapeseed oil
Heat a cast iron or non-stick frying pan over a medium heat. Place the chicken breast, skin-side down, into the pan and fry until the skin turns a light golden brown colour. Turn the breast over and cook on the opposite side for a further minute
Transfer the chicken to the oven and cook for 15-18 minutes, occasionally basting with the juices from the frying pan. Once the chicken breast is cooked, transfer to a large plate and leave to rest for 3-4 minutes
While the chicken is resting, cook the beans in lightly salted boiling water for 3 minutes, drain and refresh in ice-cold water for another 4 minutes
200g of green beans
For the dressing, combine the sour cream with the rapeseed oil in a large bowl. Add the cooked beans and rocket, toss to coat
100g of rocket
120g of sour cream
20ml of rapeseed oil
To serve, slice the chicken breast in half and serve warm with the salad and a wedge of lemon
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