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Crusted pistachio chicken with pea mash, fennel salad and herb vinaigrette

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. 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.

  2. 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.

  3. For the fennel salad, place all the salad ingredients into a large bowl and stir well.

  4. To serve, place the pea mash onto a serving plate, top with the spiced chicken and place the salad on the side.

Ingredients

For the crusted pistachio chicken

  • 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

For the pea mash

  • 150g/5½oz frozen peas, defrosted
  • 25g/1oz butter
  • salt and freshly ground black pepper

For the fennel salad and herb vinaigrette

  • 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

Shopping List

Crusted pistachio chicken with pea mash, fennel salad and herb vinaigrette

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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