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Chicken with rocket and almond pesto
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impress guests with juicy chicken breasts at your chic dinner party.
Ingredients:
  • 1 x 100g pkt blanched almonds
  • 1 x 80g pkt baby rocket leaves
  • 20g (1/4 cup) finely grated parmesan
  • 20.00 ml finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 2 garlic cloves, coarsely chopped
  • 80ml (1/3 cup) olive oil
  • Salt & freshly ground black pepper
  • 10 (about 180g each) small single chicken breast fillets, excess fat trimmed, halved lengthways
Instructions:
  • Toast almonds in a small non-stick pan over medium-high heat for 3 minutes until golden (check microwave tip). Let cool for 5 minutes off the heat.
  • In a food processor, blitz almonds, rocket, parmesan, lemon rind, lemon juice, and garlic until coarsely chopped. While the processor is running, gradually pour in half of the oil until fully mixed. Season with salt and pepper to taste.
  • Heat up a large chargrill over medium-high heat. Lay the chicken on a plate and generously drizzle with the remaining oil. Grill half of the chicken breast fillets for 2 minutes on each side or until cooked through. Set them aside on a plate and loosely cover with foil to retain warmth. Grill the rest of the chicken the same way.
  • Lay chicken fillets on plates and generously spoon rocket & almond pesto on top. Accompany with prosciutto & rosemary mushrooms for a delightful meal.

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