There's nothing worst then having a hard day at work and then coming home to cook a complicated meal. For me, if its easy, takes less than 20 minutes to cook then I'm interested! All I need to do is train Daz to wash the dishes and then I'd be set.
This recipe is simple, straight forward and super quick. I make it from time to time when I have little inspiration and cant be stuffed putting effort into making our weeknight meal. The secret to this dish, if there is one, is to make sure that you have good quality chicken. Nothing worse then biting into a piece of chicken that doesn't taste like chicken. You could substitute the chicken for fish, pork or even some char grilled vegetables.
As you can see from my photos, I love pepper. So whenever I make this I add a generous amount of pepper, so much so that it should be called Grilled Pepper Chicken. For presentation purposes I probably should have used white pepper, but I've never one to be logical.
Grilled Chicken with Cannellini and Garlic Puree
2 medium sized chicken breast, skin off
1 can of cannellini beans
1 medium brown onion
1 head of garlic
50 mL cream
1. Preheat oven at 180C. Break garlic into individual cloves, leaving skin on. Chop onion into quarters, leaving the skin on. Place in a shallow baking tray and toss with a little olive oil. Bake in over for 15 minutes, or until onion and garlic becomes soft.
2. Remove from oven, peel garlic and onion and place in the bowl of a food processor. Wash and drain cannellini beans and add to food processor. Add cream (if you would like to be healthy you can omit the cream and add a little extra olive oil). Process until all combined. Add a drizzle of olive oil until mixture becomes smooth, roughly 2-3 tablespoons. Add salt and pepper to taste.
3. Sprinkle chicken breast fillets with salt and pepper and rub a little olive oil into flesh. Heat grill pan until smoking and grill chicken beast. Depending on the size of the chicken breast it may take 5-8 minutes each side. Pay particular attention to not over cooking the breast. Once cooked, remove from pan and allow to rest for 2-3 minutes.
4. To arrange on plate, add a generous amount of puree, add chicken breast and top with crispy sage (I couldn't be bother crisping mine, so just put fresh sage on top)