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Herby Tomato Salsa Chicken Breasts on plates with potato and sweetcorn mash.

Herby Tomato Salsa Chicken

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
Herby Tomato Salsa Chicken is made from juicy chicken breasts marinated in lemon and fresh herbs, topped with a spicy fresh tomato salsa. Served with a big helping of potato and sweet corn mash, this chicken dinner is definitely a winner!
Prep Time 15 minutes
Cook Time 30 minutes
Serves 2

Ingredients

for the chicken:

  • 400 g skinless chicken breasts 2 medium
  • 2 sprigs rosemary finely chopped
  • zest of 1 large lemon finely grated
  • juice of ½ large lemon
  • 1 tsp Aleppo pepper or very mild chilli flakes
  • 1 Tbsp olive oil
  • sea salt and black pepper
  • 1 Tbsp butter

for the mash:

  • 400 g floury potatoes peeled and roughly chopped
  • 150 g canned sweetcorn drained
  • 1 Tbsp butter plus milk or cream and salt to taste

for the salsa:

  • 250 g cherry tomatoes quartered
  • 2 spring onions scallions, finely sliced
  • 1 small bunch of fresh parsley finely chopped
  • 1 red chilli finely diced (to taste!)
  • 1.5 Tbsp Tbsp vinegar
  • 1 Tbsp olive oil
  • sea salt and black pepper

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • FLATTEN CHICKEN: Place the chicken breasts on a chopping board with the underside facing up. Cut deep slashes into the chicken breasts, then cover with a piece of baking paper. Use a rolling pin to beat the chicken a little flatter, not schnitzel thin! To even them out so they cook through properly.
  • MARINATE CHICKEN: Remove and discard the baking paper, and transfer the chicken to a plate. Sprinkle over the rosemary, lemon zest and pepper flakes and season well with salt and pepper. Squeeze over the lemon juice and drizzle with oil. Rub it all over the chicken, then set aside. Heat the oven to 120°C / 250°F / Gas ½.
  • PREPARE MASH: Boil the potatoes until tender in plenty of salted water. Add the corn in the last 5 minutes of cooking time. Drain and keep warm until you are ready to serve.
  • MAKE SALSA: In a bowl, combine the chopped tomatoes, spring onions, parsley, and diced chilli. Add the vinegar and oil, season with salt and pepper, and set aside.
  • COOK CHICKEN: Heat a large frying pan or skillet over medium-high heat. When hot, add the chicken and cook for 3-4 minutes each side turning once or twice. Add the butter when you turn the chicken for the first time. This will help it to get lovely and brown. When the chicken has cooked, transfer to the oven while you finish the mash.
  • MAKE MASH: Mash the potatoes and corn, add butter, milk or cream and salt and pepper to taste.
  • SERVE: Divide the mash between two plates (there will likely be a little left for second helpings). Place a chicken breast on each plate, top generously with the tomato salsa, and serve immediately.

Notes

Optional: For the marinade, you can consider adding a little garlic powder to the chicken breasts.
 
Aleppo pepper or Pul Biber can be found online or in Turkish grocery stores. I have loved it ever since I lived in Cyprus, and my kitchen is never without a few jars!

Nutrition

Calories: 695kcal | Carbohydrates: 54g | Protein: 50g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 507mg | Potassium: 2064mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1401IU | Vitamin C: 106mg | Calcium: 67mg | Iron: 4mg