8
CHICKEN FILLETS WITH PESTO
Serves 4
Ingredients:
4 chicken llets, skin and fat removed
4 - 6 tbsp pesto
Snow peas
Asparagus spears
Mayonnaise
Sun-dried tomatoes
Basil
1. Using a rolling pin, atten the thick end of the chicken llets. Slice the llet horizontally,
without cutting right through. Open the llet, spread with the pesto and “close” both sides
together and fasten with toothpicks.
2. Arrange the llets in the base of steamer dish and cook for approximately 20 minutes or
until cooked when the llet is pierced with a satay stick. Remove from the steamer and
allow to cool slightly while you cook the snow peas and asparagus.
3. Place the snow peas and asparagus spears in a steamer dish each. Allow the snow peas
to cook for 4 - 5 minutes and for asparagus 5 – 7 minutes.
4. When vegetables are ready, remove toothpicks from the chicken and cut into diagonal
slices. Spoon juices collected in the juice tray over the chicken.
5. Serve with a mayonnaise into which nely chopped sun-dried tomatoes, nely shredded
basil and a little more of the pesto have been stirred.
To Previous Page
Loading...
