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Poached chicken mini-fillets in herb paste

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. For the poached chicken, place the egg white, cornflour and vegetable oil into a bowl and mix well. Bring a saucepan of salted water to the boil. Dip the chicken mini-fillets into the egg white mixture and poach in the boiling water for 3-4 minutes, or until completely cooked through. Remove from the pan with a slotted spoon and drain on kitchen paper.

  2. For the herb paste, place all of the herb paste ingredients into a small food processor and process until smooth.

  3. In a large bowl, combine the poached chicken fillets, the pesto and the halved cherry tomatoes. Serve on a plate and garnish with chopped fresh parsley and almond butter.

Ingredients

For the poached chicken

  • 1 free-range egg white
  • 2 tbsp cornflour
  • 1 tbsp vegetable oil
  • 5 chicken mini-fillets

For the herb paste

  • handful fresh parsley
  • large handful fresh basil
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • 4 red and yellow cherry tomatoes
  • 1 tbsp chopped fresh parsley
  • 1 tsp almond butter, from a jar

Shopping List

Poached chicken mini-fillets in herb paste

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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