Pesto Chicken

Pesto Chicken:
Try this with roast potatoes and a small dish
of extra pesto on the side for dipping.

Ingredients:

4 chicken breasts, skinned and cut into strips

15ml olive oil

60ml crème fraiche

For the pesto

50g flat leaf parsley or coriander

15g roughly chopped walnuts (about 8 halves)

75ml olive oil

1 clove of garlic, peeled and chopped

2.5ml salt

50ml Parmesan cheese, freshly grated

 Method:

To prepare the pesto:

Wash the parsley or coriander and dry gently with kitchen paper towel. Heat a non-stick frying pan and dry-fry the walnuts until lightly toasted. Transfer them to a small food processor with the garlic, salt and parsley or coriander. Pulse a few times before adding the cheese and olive oil. Blitz again to blend.

Heat the olive oil in a wok or large frying pan and add the chicken strips in one layer. Cook for 2-3 minutes until the strips are browned, then turn over and cook for a further minute or two.

Add the crème fraiche to the pan with 45ml pesto and simmer for 5 minutes. Add another 30ml of pesto, mix and serve.