Escalope of Chicken with Rocket, Sage & Lemon

by Graham Campbell

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 1 hour 15 minutes, plus overnight marinating time


4 chicken breasts

2 red chillies

200ml of olive oil

5g of sugar

5g of salt

1 lemon grass stick

1 bay leaf

5g of hot smoked paprika

1 red pepper

2 garlic cloves, thinly sliced

5 plum tomatoes

1 red chilli, thick

20g of hazelnuts

20g of blanched almonds

50ml of olive oil

5g of dried chilli flakes, hot

30g of white bread, roughly chopped

15ml of red wine vinegar

1 dash of water

15g of coriander, chopped


800g of Jersey Royal potatoes, washed

100g of Romesco sauce

2 egg yolks

25g of butter

1 drop of whole milk

olive oil


plain flour for dusting



1. Place all the ingredients for the marinade into a blender and blitz until smooth. Pour over the chicken and leave to marinate overnight

2. Grill the pepper until all the skin is charred and black. Scrape off the skin using the blade of a small knife - it is fine to leave a little of the charred skin intact if it is difficult to remove. Cut the pepper in half and remove the seeds

3. Line a grill pan with foil and grill the prepared pepper halves, sliced garlic and whole chilli for 5 minutes until lightly browned

4. Make a small, shallow cross shape cut on the base of the tomatoes and place into in salted boiling water for 10 seconds. Remove and plunge into ice-cold water to halt the cooking process

5. Remove the skin and seeds from the tomatoes and discard. Chop the flesh roughly and set aside

6. When cool enough to handle, peel and halve the chilli and scrape out and discard the seeds. Roughly chop both the pepper and chilli

7. Preheat the oven to 190˚C/gas mark 5. Place the nuts on a baking tray and roast for 8 minutes, allow to cool slightly before pinching the dark layer of skin off the hazelnuts. Place in a food processor and blitz until coarsely chopped

8. Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic, chilli and chilli flakes and fry for 3 minutes. Add the chopped up bread to the pan, turning it in the oil until lightly coloured

9. Blend the contents of the pan with the nuts, tomatoes, vinegar and a dash of water to form a thick sauce. Place into a container and leave to cool. Add the chopped coriander and salt to taste. The sauce will keep in the fridge for up to 3 days

10. Place the Jersey royals in a pot of cold salted water. Bring to the boil, then reduce to a simmer and cook until the potatoes are cooked through. Drain the potatoes, mash thoroughly or put through a ricer. For even smoother potatoes you can press through a drum sieve

11. Add the mash potato to a bowl and while still hot, mix through the butter, egg yolk, milk and romesco sauce. Season with salt and set aside in the fridge to cool

12. Once completely cool, remove from the fridge and sprinkle a little flour on the work surface. Turn the mix out onto the floured surface and roll to a thickness of 2.5cm

13. Use a 6cm pastry cutter to shape as many cakes as the mix allows. Add a little olive oil to a pan and place over a medium heat. Pan-fry the cakes until golden on each side and finish in an oven set to 180˚C/gas mark 4 for 6-8 minutes. Remove the cakes from the oven, but keep the oven on

14. To cook the chicken, place a griddle pan over a high heat or heat the barbecue to the hottest setting

15. Remove the chicken breasts from the marinade and sear on both sides until golden brown

16. Transfer the chicken to the oven for 10-12 minutes, or until the chicken has a core temperature of 75°C

17. Place a warm potato cake onto each plate, slice each breast into 3 and add slices to the plates. Finish with a little more Romesco sauce. Serve immediately