Chris Horridge’s Roast Chicken Breast, Potato Purée & Pine Nuts


Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out.

 Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish

For the chicken:
• 4 chicken breasts
• 10g of butter
• 1 sprig of fresh thyme
• 2 tbsp of pine nuts, toasted
• salt
• black pepper
• 1 tbsp of olive oil

For the potato pureé:
• 500g of Ratte potatoes, peeled and cut into approx 2cm dice
• 110g of unsalted butter, cubed
• 6g of salt
• 80ml of milk

For the potato lattice:
• 1 large potato, peeled
• salt
• 4 tbsp of olive oil

For the spinach:
• 400g of spinach
• 10g of butter

1 For the potato purée, steam the potatoes for about 35 minutes or until tender
500g of Ratte potatoes, peeled and cut into approx 2cm dice
2 Place the potatoes in a blender, add the milk and butter and blend on full power for 30 seconds. Scrape down the sides. Taste for seasoning and add more as needed.
3 Re-blend for a further minute. Keep warm
4 For the potato lattice heat the oven to 180°C/gas mark 4
5 Using a mandolin, slice the potato into 1mm thick slices. Then slice into fine strips and season with salt
6 Place an ovenproof frying pan on the heat and pour in enough oil to just cover the base. Once the oil is hot, place the potato strips into the pan in a lattice shape.
7 Place the pan in the oven and cook for 5-10 minutes or until golden, then remove from the pan and drain on an absorbent cloth
8 For the chicken remove the chicken from the fridge 1/2 hour before cooking.
9 Place a pan over a high heat and add 1 tablespoon of oil. Once hot, cook the chicken breasts on a until coloured evenly all over. Turn down the heat, add a knob of butter and continue to cook until nicely caramelised, approximately 5-7 minutes. Season and place in the oven for 6-7 minutes.
10 Strip the thyme leaves from the stem and sprinkle over the chicken. Remove the chicken from the pan and rest on a plate with all the cooking juices
11 For the spinach, sweat the spinach in the butter and drain well – pressing it between 2 cloths to soak up the excess water.
12 To plate, spoon some of the potato purée onto the plate. Place a small mound of the spinach in the centre of each plate.
13 Slice the chicken breasts into diamond shapes and roll in their juices before placing on top of the spinach. Add some potato lattice and sprinkle around some pine nuts and herbs.

Recipe courtesy of Chris Horridge, originally published for


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