2 rosemary sprigs, leaves picked and finely chopped
Sea salt and ground black pepper
150g tender stem broccoli
For the Romesco Sauce
50g blanched almonds, toasted
50g skinless hazelnuts, toasted
6 garlic cloves, peeled and roughly chopped
6 tblsp extra virgin olive oil
2 tblsp red wine vinegar
1 tsp smoked paprika
1 slice of stale white bread, torn up (crusts are perfect)
½ red onion, peeled and roughly chopped
1 large tomato, peeled, deseeded and chopped
90g roasted red peppers from a jar
Good handful of flat-leaf parsley, finely chopped
Place the chicken breasts on a clean chopping board and, using a sharp knife, slice horizontally across each breast, but not the whole way across so the breasts can be opened like a book.
Whisk the olive oil, garlic, lemon zest and chopped rosemary together with some sea salt and ground black pepper in a bowl. Add the breasts and baste with the marinade. Leave to sit while you prepare the rest of the dish.
Cook the broccoli in a steamer over a little water for 3–4 minutes until tender, then add the mangetout and steam for another minute.
Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.
Place a large non-stick frying pan over a medium-high heat. Add the chicken and fry for 2–3 minutes on either side until cooked all the way through. Serve the chicken with the romesco sauce and the steamed vegetables.