 |
| ||||||||
300g (10.5 oz) cherry tomatoes
3 tbsp extra virgin olive oil
sea salt and pepper
4 skin-on chicken breast fillets
3 cloves garlic, chopped
100g (3.5 oz) baby spinach, roughly chopped
1 cup thickened (heavy) cream
1 tbsp red miso paste (you could also use white or shiro miso)
finely grated parmesan cheese, to serve
2 tablespoons fresh flat-leaf (Italian) parsley, chopped
Preheat oven to 200°C (390°F).
Place the cherry tomatoes on a baking tray. Drizzle with 1 tablespoon of olive oil and season with a teaspoon of salt. Mix to coat and then roast in the oven for 15 minutes or until blistered and the tomatoes have collapsed.
To prepare the chicken, use a knife to slice off the thin tenderloin piece from the underside of the chicken breast. Save the tenderloins for another use. Use a rolling pin to flatten the thickest end of each piece so the fillets are more even in thickness. Season the chicken with salt and pepper.
Place a large frying pan over high heat. When it’s hot, add 1 tablespoon of oil and cook the chicken skin-side down for 6-7 minutes or until the skin is deeply golden. Turn the chicken over and cook for another 2-3 minutes or until lightly coloured. Transfer to a plate.
Place the pan back over a medium heat and add the remaining tablespoon of oil to the pan. Add the garlic and cook for a minute until fragrant. Take your tomatoes out of the oven and add them, along with their juices, to the pan. Use a spoon to smoosh the tomatoes a little as they bubble away in the pan for about 2 minutes. Then add in the baby spinach and cook, stirring, until just wilted. Stir through the miso, then stir through the cream. Add the chicken, skin-side up, back into the pan and allow to simmer in the sauce for 5 minutes or until the chicken is just cooked through. Sprinkle over the parsley and parmesan and serve.
You may need to go to a local butcher to source skin-on chicken breasts, as the ones sold in the supermarket are mostly skinless.
