Pan-roasted chicken breasts with tomato compote and parsnip puree
1kg Moy Park chicken breast fillets, skin on
2tbsp olive oil
black pepper
3 rosemary sprigs, leaves picked
1.5kg parsnips, peeled and cubed
75g butter
120g black Kalamata olives
2 small tinned anchovy fillets
2 garlic cloves, crushed
2 tbsp brown sugar
Large pinch of cayenne pepper
6 tomatoes
400g sugar snap peas
Serves
6
Cooking Time
55 minutes
Main ingredients
Chicken
Recipe Type
Dinner, Family Dinners
Special Info
Nut free, Egg free
Level of Difficulty
Easy