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IF YOU LIKE THIS BASIL PESTO CHICKEN SALAD, TRY: CORIANDER AND LIME CHICKEN WITH ASIAN SALAD
4 large chicken breasts
30ml basil pesto
4 thin slices Black Forest or Parma ham
30ml olive or avocado oil
2 handfuls fine green beans, ends trimmed
2 handfuls cherry tomatoes
80ml feta, crumbled
baby herbs or basil leaves
1. Cut a pocket in the side of each chicken breast, and season inside and outside. Divide the pesto between the pockets and wrap a slice of ham around each breast.
2. Heat the oil on medium-high and fry the chicken for about 8 minutes or until golden brown all over and cooked through.
3. Blanch the beans in boiling water for about 1 minute or until bright green. Drain and toss the beans, tomatoes and butter into the pan with the chicken and heat through for 5 minutes. Season.
4. Slice the chicken and serve sprinkled with the feta and herbs.