Ingredients

Ingredients For the romesco sauce

• 2 medium red peppers

• 100ml/3½fl oz extra virgin olive oil, plus extra for frying

• 2 garlic cloves, diced

• 1 red chilli, diced

• 1 x 200g/7oz can chopped plum tomatoes

• 2 tbsp red wine vinegar

• 1 tsp salt

• 1 tbsp ground hazelnuts

• 1 tbsp ground almonds

For the chicken roulade

• 2 large free-range chicken breasts, skin removed

• salt and freshly ground black pepper

• 1 tbsp groundnut oil

• 275g/10oz mixture of chestnut and white mushrooms, sliced

• 1 garlic clove, chopped

• 2 handfuls fresh spinach leaves

• 4 slices unsmoked back bacon, diced

For the fondant potatoes

• 150g/5oz unsalted butter

• 1 garlic clove, diced

• 3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter

• 3 tbsp chicken stock

Description

Try This Quick And Simple Version Of The Classic Spanish Romesco Sauce To Accompany These Stuffed Chicken Breasts.

View Full Recipe