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. 

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