Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
4
Low
Nutrition per serving
Calories796.2 kcal (40%)
Total Fat59.5 g (85%)
Carbs9.9 g (4%)
Sugars3.3 g (4%)
Protein50.3 g (101%)
Sodium524.4 mg (26%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4chicken breasts
with skin
1lemon zested
4anchovy fillets in olive oil
Rapeseed oil
/olive, room temperature
butter
for frying
250gcocktail tomatoes
5garlic cloves
finely chopped
2piri piri peppers
finely chopped
1 dlolive oil
1 Tbsptomato purée
1 dldry white wine
1 dlwhipping cream
Salt
freshly ground black pepper
fresh basil
sourdough bread
Finely sliced
Instructions
Step 1
1. Set the oven to 100°C fan. Distribute lemon zest, anchovy fillets, and garlic under the skin of the chicken breasts.
Step 2
2. Heat olive oil and butter in a pan. Brown the chicken breasts skin-side down for 3-4 minutes, until the skin turns golden. Flip and fry the other side for a minute. Salt and pepper both sides.
Step 3
3. Place the chicken on a baking sheet and bake in the oven until the chicken reaches an internal temperature of 64°C.
Step 4
4. Cut crosses in the tomatoes. Bring water to a boil in a pot, add the tomatoes and let them cook until you see the skins loosening from the flesh. Peel and halve the tomatoes.
Step 5
5. Sauté garlic and piri piri in olive oil without letting the garlic brown. Add the tomato purée and fry for a minute. Pour in wine, cream, and tomatoes. Let the sauce reduce quickly without losing the wine's vibrancy. Season with salt and pepper.
Step 6
6. Serve the chicken with the sauce, basil, and sourdough bread.
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