CHICKEN BREASTS WITH WALNUT AILLADE, TOMATO JAM AND POLENTA RECIPE - (4.6/5)

Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 10

2 1/2 ounces shelled walnuts
2 ounces garlic, peeled
Salt
Freshly ground black pepper
1/4 pint (1/2 cup) walnut oil (or olive oil)
Handful chopped parsley
1 chicken breast per person (up to 4)
1/2 pint (1 cup) plain yoghurt
1-2 Tbsp. Lemon juice
Groundnut (peanut) or other cooking oil

Steps:

In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done.