Ingredients
- 2 free range chicken breasts
- 1 generous pack fresh basil
- 1 garlic clove, grated
- 1 tsp fresh parmesan, grated
- 1 tbsp olive oil
- Handful pine nuts
- 1 bag rocket, watercress, spinach or other peppery leaves, washed and drained
- Drizzle of balsamic vinegar
- Freshly ground black pepper
Instructions
- Put the chicken breasts into a pan with a little of the olive oil and fry until golden and cooked through.
- In the meantime chop the basil finely, grate the parmesan and garlic, toast the pine nuts in a dry pan, and put a nice big pile of peppery leaves on two plates.
- Once the chicken is cooked put it to one side to rest, cover with foil to keep warm.
- Put the rest of the oil into the chicken pan over a hot heat, then turn off, add the garlic and allow to sit.
- Slice the chicken, arrange on the plates on top of the leaves.
- Stir the basil and parmesan into the warm garlic oil, then drizzle over your chicken, followed by the toasted pine nuts and a splash or two of balsamic vinegar and add some freshly ground black pepper to taste.
- Serve immediately.
If you’ve got some fresh pesto lurking (we also love the Waitrose fresh pesto in the pasta section of the chiller cabinet), then you can dispense with the basil, garlic and parmesan and just warm a few spoonfuls of the pesto through in the chicken pan and drizzle over instead.