This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Chicken breast with 'nduja, rocket and green beans
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Chicken breast
- 4 free range chicken breasts
- 120g of 'nduja
- 100ml of rapeseed oil
- sea salt
Rocket and green bean salad
- 200g of green beans
- 100g of rocket
- 120g of sour cream
- 20ml of rapeseed oil
SAVE RECIPE
Method
1
Preheat the oven to 200˚C/gas mark 6.
2
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
3
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
- sea salt
4
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
5
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
6
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
7
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
8
To serve, slice the chicken breast in half and serve warm with the salad and a wedge of lemon
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch