Quick crispy chicken with tomatoes & asparagus

Name: Quick crispy chicken with tomatoes & asparagus
Total time: 30 min
Yield: 2
Ingredients: 2 x 120 g free-range, skinless chicken breasts; sea salt; freshly ground black pepper; 1 bunch of asparagus; olive oil; 4 rashers of higher-welfare pancetta; 250 g cherry tomatoes halved; 5 black olives destoned; a couple of sprigs of fresh basil leaves picked; a small knob of butter; a splash of white wine

Gluten-freegf

Serves 2

Cooks In30 minutes

DifficultySuper easy

Chicken Dinner for two Chicken breast Tomato Mains Quick fixes

Nutrition per serving

Calories 465 23%
Fat 25g 36%
Saturates 10.3g 52%
Sugars 6g 7%
Protein 50.9g 101%
Carbs 6.3g 2%

Of an adult's reference intake

Oliver's Twist

Tap For Method

Ingredients

2 x 120 g free-range, skinless chicken breasts
sea salt
freshly ground black pepper
1 bunch of asparagus
olive oil
4 rashers of higher-welfare pancetta
250 g cherry tomatoes , halved
5 black olives , destoned
a couple of sprigs of fresh basil , leaves picked
a small knob of butter
a splash of white wine

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Oliver's Twist

Tap For Ingredients

Method

This is a really quick and simple meal that’s perfect for a midweek supper. I’ve used olives to add a bit of saltiness and extra flavour, but feel free to throw in whatever you’ve got in the cupboard that’ll do the same job – anchovies or sun-dried tomatoes would work well.
Place a large pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top. Sprinkle with a pinch of salt and pepper. Snap the woody ends off of the asparagus spears. Add a splash of olive oil to the pan, followed by the chicken, pancetta and asparagus. Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway. Lift the pancetta on top of the chicken once golden and crispy.
Move the chicken, bacon or pancetta and asparagus to one side of the pan then throw in the tomatoes, olives, basil leaves and butter. Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes.
Use tongs to divide the chicken, bacon or pancetta, asparagus and most of the tomatoes between your plates. Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.