Butterflied chicken with pesto cream

Recipe uploaded by

olive magazine

4 ratings

Recipe by olive magazine

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1. Heat a griddle (chargrill) pan. Brush the chicken with a little olive oil and season well. Cook on both sides for 2-3 minutes until grillmarked and cooked through. Serve the chicken with the salad and the pesto cream.

Per serving

257 kcalories, protein 37.3g, carbohydrate 1.5g, fat 11.4 g, saturated fat 4.5g, fibre 0.1g, salt 0.79 g

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• gaff

  05 January 2008

  gaff rated this recipe

  

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• GoodKevin_G

  08 July 2008

  GoodKevin_G rated and commented on this recipe

  

  Simple, yet delicious! Perfect midweek supper.

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• honeybee

  16 November 2008

  honeybee rated and commented on this recipe

  

  You don't get much quicker, simpler and delicious than this.

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• C Shaw

  23 July 2009

  C Shaw rated and commented on this recipe

  

  Very simple, quick and tasty. I served with crushed new potatoes with a little pesto mixed through, roasted tomatoes with pine nuts and baby corn. Perfect midweek meal.

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Ingredients

• olive oil
• 2 skinless chicken breasts , sliced in half horizontally (not all the way through) then opened out like a book and gently rolled to flatten
• 2 tbsp pesto mixed with 3 tbsp half-fat creme fraiche
• watercress and cherry tomatoes, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• olive oil
• 2 skinless chicken breasts , sliced in half horizontally (not all the way through) then opened out like a book and gently rolled to flatten
• 2 tbsp pesto mixed with 3 tbsp half-fat creme fraiche
• watercress and cherry tomatoes, to serve

Per serving

257 kcalories, protein 37.3g, carbohydrate 1.5g, fat 11.4 g, saturated fat 4.5g, fibre 0.1g, salt 0.79 g

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