Chicken Parm with Smoked Red Pepper Sauce and Pine Nut and Basil Pesto.
Ingredients
Chicken:
- 2 large chicken breasts
- 100g plain flour
- 2 large eggs, beaten
- 100g breadcrumbs (panko recommended)
- Salt and black pepper, to taste
- 3 tbsp olive oil, for frying
Smoked Red Pepper Sauce:
- 2 red bell peppers
- 2 cloves garlic
- 1 small onion, finely chopped
- 1 can (400g) chopped tomatoes
- 1 tbsp smoked paprika
- 1 tbsp olive oil
- Salt and black pepper, to taste
Pine Nut & Basil Pesto:
- 30g fresh basil leaves
- 2 cloves garlic
- 40g pine nuts, lightly toasted
- 50g grated Parmesan cheese
- 100ml extra-virgin olive oil
- Salt and black pepper, to taste
To Serve:
- 4 slices Serrano ham
- Fresh basil leaves, for garnish
- Grated Parmesan cheese
Method
1. Prepare the Chicken: Butterfly the chicken breasts by slicing them in half horizontally, ensuring not to cut all the way through, then open them up like a book. Lightly flatten them using a meat mallet or rolling pin. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the flour with salt and pepper. Dredge each chicken breast in flour, dip into the beaten egg, then coat evenly with breadcrumbs. Set aside.
2. Make the Smoked Red Pepper Sauce: Preheat the oven to 200°C (180°C fan). Place the red peppers on a baking tray, drizzle with olive oil, and roast for 20 minutes or until the skin starts to char and soften. Remove from the oven and allow to cool slightly, then peel off the skin and remove the seeds. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened. Add the roasted peppers, chopped tomatoes, and smoked paprika. Simmer for 10 minutes. Blend the sauce until smooth using a hand blender or food processor. Season with salt and pepper to taste, and set aside.
3. Prepare the Pesto: In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped. With the processor running, gradually pour in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
4. Cook the Chicken: In a large frying pan, heat the olive oil over medium heat. Fry the breadcrumbed chicken breasts for 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.
5. Crisp the Serrano Ham: In the same pan, add the slices of Serrano ham and cook for 1-2 minutes on each side until crispy. Remove and set aside.
6. Assemble the Chicken Parm: Spoon a generous layer of the smoked red pepper sauce onto each plate. Place the fried chicken on top, then drizzle with the pine nut and basil pesto. Finish with crispy Serrano ham on each piece of chicken. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
7. Serve: Serve immediately while hot, accompanied by a side of your choice, such as roasted vegetables, salad, or garlic bread.
Tips: For an extra kick, add a pinch of chilli flakes to the red pepper sauce. If you prefer, you can grill the Serrano ham in the oven for 5-6 minutes at 180°C until crispy.
