Pan-roasted chicken breasts with tomato compote and parsnip puree

Marinate the chicken breasts(skin on) in olive oil, black pepper and rosemary for at least 1 hour, covered in fridge.

Cook the parsnips in salted water for about 20minutes, then ‘blitz’ in a food processor with the butter and plenty of seasoning.

Preheat the oven to 200°C/fan 180°C/gas 6. Squash each olive on a board with the flat blade of a knife and remove the stones. Mix in a saucepan with the anchovy fillets, garlic, sugar and cayenne pepper.  Add the tomatoes which have been halved, seeded and sliced and cook over a medium heat for 15 minutes.

Heat a large oven-proof pan until very hot, season the chicken breasts and sear (skin side) until golden. Turn and place in the oven for 15 minutes to cook through.

Boil the sugar snap peas and drain. Serve a pile of parsnip mash on the middle of each pre-warmed plate, top with the cooked sugar snap peas, chicken fillets and then a spoonful of compote. A mouth-watering treat!

This recipe was created by Moy Park. Visit their site to find more delicious chicken recipes.