Jamie's 15-Minute Meals
By Jamie Oliver
Crispy polenta chicken Caesar salad
Smoked pancetta, cherry toms & cress
15 mins
Not Too Tricky
serves 4
About the recipe
Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck!
Recipe From
Ingredients
CHICKEN
2 x 200g free-range skinless chicken breasts
½ teaspoon sweet smoked paprika
2 heaped tablespoons polenta
olive oil
SALAD
1 ciabatta loaf
1 clove of garlic
2 red chicory
4 slices of higher-welfare smoked pancetta
2 romaine lettuces
10 ripe cherry tomatoes
2 large jarred red peppers
balsamic vinegar
1 punnet of cress
DRESSING
1 clove of garlic
2 lemons
40g Parmesan cheese, plus extra to serve
4 anchovy fillets, in oil, from sustainable sources
4 heaped tablespoons fat-free natural yoghurt
1 splash of Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon English mustard
½ a bunch of fresh basil (15g)
Method
- Get your ingredients and a liquidizer out, put a large frying pan on a medium heat and a griddle pan on a high heat.
- On a large sheet of greaseproof paper, toss 2 chicken breasts with salt, pepper, ½ a teaspoon of sweet smoked paprika and 2 heaped tablespoons of polenta.
- Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
- Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
- Cut 4 thick slices of ciabatta, place on the griddle pan, and remove when nicely charred on both sides.
- Squash 1 clove of unpeeled garlic through a garlic crusher into the liquidizer.
- Squeeze in the juice of 2 lemons, crumble in 40g of Parmesan and add 4 anchovy fillets, 4 heaped tablespoons of natural yoghurt, 1 splash of Worcestershire sauce, 1 tablespoon of red wine vinegar, 1 teaspoon of English mustard and ½ a bunch of fresh basil. Blitz until smooth, then season to taste.
- Rub the toasts with a halved garlic clove and cut into soldiers.
- Quarter 2 red chicory and add to the griddle pan with 4 slices of smoked pancetta to char for a couple of minutes.
- Roughly slice 2 romaine lettuces and arrange over a large serving board or platter.
- Scatter over the ciabatta soldiers, halve 10 cherry tomatoes and slice 2 jarred red peppers, then add to the board.
- Toss the chicory in a splash of balsamic vinegar and arrange on top.
- Slice the chicken, lay it around the salad, drizzle with the dressing, crumble over the crispy pancetta and snip over 1 punnet of cress.
- Use a speed-peeler to shave over a little extra Parmesan, if you like.
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