If you're running out of entertaining recipes for dinner parties or special occasions, this healthy and easy-to-make pesto and chicken recipe is sure a hit! Your families and guests can indulge in without worrying about adding extra inches to their waistlines.
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Ingredients :
Serves 4
Preparation time : 15 minutes
Cooking time : 10 minutes
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4 chicken breasts, about 125g (4oz) each
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25g (1oz) basil leaves
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2 tablespoons olive oil
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2 tablespoons pine nuts, toasted
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1 garlic clove, peeled
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2 tablespoons grated Parmesan cheese
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25g (1oz) rocket leaves
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200g (7oz) instant polenta
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salt and pepper
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Method :
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Slice the chicken breasts horizontally
through the middle and season all 8 pieces.
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Put the basil, oil, pine nuts, garlic,
Parmesan and rocket together in a food processor or blender and process
until finely chopped. Set aside.
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Cook the chicken under a preheated hot
grill for 5-7 minutes until just cooked through and still succulent.
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Meanwhile, stir the polenta into 800ml
(18 fl oz) lightly salted boiling water and keep stirring for about 2
minutes while it cooks. Stir the rocket pesto through the polenta.
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Serve the chicken slices on top of the
polenta.
Variations :
For chicken with mixed vegetable
mash, replace the polenta with 500g (1lb) potatoes and 250g (8oz)
each swede and carrots. Boil the vegetables for 12-15 minutes until
soft then mash to a creamy consistency. Swirl the rocket pesto
through the mash.
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