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Chicken with coriander pesto and Asian salad
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Prep Time:
415 minutes
Cook Time:
40 minutes
Total Time:
455 minutes
Succulent chicken with coriander pesto served with Asian salad.
Ingredients:
  • 500.00 ml fresh coriander leaves
  • 250.00 ml fresh continental parsley leaves
  • 2 garlic cloves
  • 100g parmesan
  • 50g pine nuts
  • 250ml extra virgin olive oil
  • 1 large (about 400g) double chicken breast
  • 4 chicken tenderloins
  • 12 slices of flat pancetta or 6 rashers rindless bacon
  • 250ml verjuice
  • Asian salad leaves, to serve
  • Lime slices, to serve
Instructions:
  • Preheat your oven to 180°C.
  • Combine coriander, parsley, garlic, Parmesan, and nuts in a food processor. Drizzle in 200ml of oil gradually while processing until a smooth paste forms. Season with salt and pepper, then set aside covered.
  • Prepare the chicken breast by removing the sinew and gently flattening it. Spread a generous layer of 3 tablespoons of pesto on the breast. Remove sinew from the tenderloins and place them on top. Lay out the pancetta slices, ensuring they overlap nicely after trimming any rind.
  • Enclose chicken tenderloins in chicken breast, wrap with pancetta, and secure with kitchen string. Pour verjuice in pan, cover with foil, and bake for 25 minutes. Uncover and bake for 15 more minutes. Let cool in pan, then refrigerate overnight for juicy and tender chicken.
  • Allow the ingredients to come to room temperature, cut them into large slices, and artfully arrange them on top of the salad leaves. Drizzle with the remaining oil and garnish with a slice of lime before serving.

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