Roast chicken breast, potato purée and pine nuts

Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish that would make an amazing break from the usual Sunday roast, or a magnificent chicken dinner

Roast chicken breast recipe

Main

Easy

1 hour 30 minutes

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Method

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For the potato purée, steam the potatoes for about 35 minutes or until tender

Place the potatoes in a blender, add the milk and butter and blend on full power for 30 seconds. Scrape down the sides. Taste for seasoning and add more as needed

Thinner puree

If you use 125ml of milk rather than 80ml it will give a thinner spoonable puree - it is down to personal preference

Re-blend for a further minute. Keep warm

For the potato lattice heat the oven to 180°C/Gas mark 4

Using a mandolin, slice the potato into 1mm thick slices. Then slice into fine strips and season with salt

Set an ovenproof frying pan on the heat and pour in enough oil to just cover the base. When the oil is hot place the potato strips into the pan in a lattice.

Place the pan in the oven and cook for 5-10 minutes or until golden then remove from the pan and drain on an absorbent cloth

For the chicken remove the chicken from the fridge ½ hour before cooking it

Heat 1 tablespoon of oil in a pan and cook the chicken breasts on a high heat, colouring them evenly all over. Turn down the heat, add a knob of butter and continue to cook until nicely caramelised, which should take about 5-7 minutes. Season. Place in the oven for 6-7 minutes

10.

Strip the thyme leaves from the stem and sprinkle over the chicken. Remove the chicken from the pan and rest on a plate with all the cooking juices

11.

For the spinach sweat the spinach in the butter and drain well. Pressing it between two cloths to soak up the excess water

12.

To plate spoon some of the potato purée onto the plate. Place a small mound of the spinach in the center of each plate. Slice the chicken breasts into diamond shapes and roll in their juices before placing on top of the spinach. Add some potato lattice and sprinkle around some pine nuts and herbs

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