1 teaspoon Pesto (I used wild garlic pesto, but any variety will work)
1 teaspoon Low fat cream cheese (I used philladelphia lightest)
Salt and pepper
1 handful Fresh Parsley
Take the chicken breast and layer it between two pieces of cling film on a chopping board. Beat it out with a rolling pin until you have a neat piece of meat no more than 1/4cm thick.
Mix the pesto and cream cheese together and season with salt and pepper
spread it all over the chicken just up to the edges
Roll the chicken up like a swiss roll and wrap well in clingfilm and then in foil. Make sure your clingfilm is microwave safe (e.g. won't taint the meat!)
Bring a pan of water to the boil, add a little salt and then put the chicken in gently
Allow to simmer (not boil) very gently for 20 minutes or until the chicken is cooked through.
Lay out some kitchen paper on a chopping board and carefully unwrap your poached chicken. Cut into neat slices and plate up with a green vegetable of your choice (here I used some lemon courgettes, but this dish works well with asparagus or spinach too)
Serve garnished with fresh parsley (especially if you are using wild garlic pesto like me!)
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.