Suprema di Pollo | Recipes | M&S

Creamy honey, orange and pistachio possets

Suprema di pollo alla Caprese Nonna Louisa, patatine fritte and insalata mista

Short of time? The patatine fritte are delicious home-made, but you could serve them with M&S skinny fries instead if you prefer.

Serves: 4

Ingredients

360g M&S red cherry tomatoes, halved
360g M&S yellow cherry tomatoes, left whole
3 garlic cloves, thinly sliced
6 tbsp extra virgin olive oil
25g basil, leaves only, roughly chopped
4 M&S Oakham Gold chicken breast fillets
200g plain flour
4 echalion shallots, sliced
1 tsp chopped fresh rosemary leaves
2 sprigs fresh thyme
1 tbsp tomato purée
4 tbsp balsamic vinegar
2 tbsp M&S non pareilles capers
1 tbsp M&S pure honey
3 balls Italian mozzarella, sliced and drained

For the patatine fritte

2 large king edward potatoes
1 litre vegetable oil, for frying

For the salad

3 gem lettuce
2 tbsp extra virgin olive oil
1 tbsp lemon, freshly juiced
1 tsp M&S honey

Method

Start the patatine fritte: Trim the potatoes, cut in half, then slice on a mandolin. Cut the slices into matchsticks. Submerge in a bowl of cold water then drain. Put the potatoes on a plate lined with kitchen paper, cover with a dry cloth and set aside to dry completely.
Preheat the oven to 160°C/140°C fan. Place the tomatoes on a large baking tray with one of the sliced garlic cloves and half of the basil leaves. Drizzle over 2 tbsp olive oil and season with salt and freshly ground black pepper. Roast for 35 minutes until slightly dehydrated, then set aside.
Slice the chicken breasts in half lengthways so you have 8 thin pieces. Place one between two pieces of non-stick baking paper and lightly bash with a rolling pin to flatten. Repeat with all eight. Tip the flour into a shallow baking dish. Season the chicken, coat in the flour and place on a small tray.
In a large frying pan, heat 3 tbsp olive oil until very hot. Fry the chicken breasts for about 2 minutes until lightly golden on one side, then turn and cook the other side. Remove to a small baking tray.
Wipe the pan clean and heat the remaining tbsp oil until hot. Add the remaining garlic, shallots, rosemary, thyme and some salt and freshly ground black pepper. Sauté over a medium-low heat for about 3-4 minutes until golden. Add the tomato purée, 125ml water, balsamic vinegar, capers and honey. Let the mixture bubble, then add the roasted tomatoes to the mixture. Set aside to reheat later.
Now cook the fritte. Heat the oil in a deep fat fryer or deep small saucepan to 170°C or until a cube of bread turns golden after 30 seconds. Season the potatoes and deep-fry for 2-3 minutes, then remove to a plate. Turn up the heat to 180°C and fry again for 2-3 minutes until golden and crispy. Drain on rack set over a baking sheet. Season with salt and freshly ground black pepper.
Meanwhile, prepare the salad. In a small glass lidded jar, add the extra virgin olive oil, lemon juice, honey and 1/2 tsp each salt and freshly ground black pepper. Shake well and set aside. Remove the hearts from the little gem lettuces and place in a bowl with the rocket. Just before serving, dress the leaves and adjust the seasoning as necessary.
Gently reheat the sauce over a low heat. Preheat the grill to its highest heat. Arrange the mozzarella over the chicken, place under the grill and cook until the cheese is bubbly and melted.
Divide the chicken between four plates, spoon over the sauce and garnish with the remaining basil. Serve with the fritte and salad.