Photo: Lily Banse
Quick crispy chicken with tomatoes & asparagus
11 ingredients
2
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
558
Calories
37g
Protein
30g
Fat
35g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes