Butterflied chicken with pesto cream
Pesto and chicken make great partners, as this simple dish proves
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins- 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
Recipe from olive magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/3754/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minsIngredients
- 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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05 January 2008
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16 November 2008
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23 July 2009
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