Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream
Photography by Manja Wachsmuth.

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.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!