Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream

, from Issue #62. November, 2016
Photography by Manja Wachsmuth.
    Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream

    I like to serve the anchovy walnut cream as a dipping sauce on an antipasto platter, and it also goes beautifully with beef and lamb. Use good quality New Zealand walnuts for the best flavour.

    Serves: 4

    INGREDIENTS

    4 skin-on chicken breasts
    olive oil
    sea salt and ground pepper
    1 lemon, thinly sliced
    8 slices pancetta
    2 bunches asparagus, blanched

    Anchovy walnut cream
    ½ cup purchased mayonnaise
    4 anchovies, chopped
    1 clove garlic, crushed
    ¼ cup walnuts pieces, roasted 
    1 teaspoon finely grated orange zest
    2 tablespoons orange juice

    METHOD

    Preheat the oven to 200°C fan bake.

    Rub the chicken with olive oil and season well. Place on a lightly greased oven tray and put two slices of lemon on each breast.

    Roast for 25-30 minutes or until cooked through, adding the pancetta for the last few minutes to cook until crisp. Rest the chicken for 5 minutes.

    Anchovy cream: Place all the ingredients in a food processor and process until smooth. Season.

    To serve: Divide the anchovy cream between plates and arrange the asparagus over the top. Slice the chicken and place alongside then crumble over the pancetta. Drizzle over any resting juices. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.