Bashed chicken with walnut and watercress pesto
Serves 1 | total time
Bashed chicken with walnut and watercress pesto
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Serves 1 | total time
Rate
Nutritional information (per serving)
Calories
823Kcal
Fat
57gr
Saturates
15gr
Carbs
3gr
Sugars
1gr
Fibre
3gr
Protein
73gr
Salt
1gr
Ingredients
- 240g skinless chicken breast fillet
- small knob of butter
- 25g walnuts
- ½ garlic clove, peeled
- large handful of watercress, about 50g, plus extra to serve
- large handful of basil leaves, about ½ x 28g pack
- 20g grated Parmesan
- juice of 1 lemon
- 2 tbsp olive oil
- a handful sunsoaked tomatoes, to serve (optional)
Step by step
Get ahead
The pesto keeps for 3-4 days in the fridge if you have some left over.
- Lay a large piece of clingfilm over a chopping board, place the chicken breast on top, then lay a second piece of clingfilm over the chicken. Using a meat mallet, saucepan, rolling pin or any other blunt instrument, bash the chicken until it is about 1.5cm thick all over.
- Melt the butter in a large frying pan over a medium to high heat and, when bubbling, put the chicken in and fry for about 4 minutes on each side, or until you are sure it is cooked through – check by cutting into the thickest part to make sure the meat is white all the way through, with no raw pink bits left.
- Meanwhile, place the remaining ingredients, apart from the extra watercress and the sundried tomatoes, in a food processor along with a splash of warm water and seasoning. Blitz until you have a smooth pesto.
- When the chicken is ready, remove it from the pan, shaking off the excess butter, slice it and lay on a plate. Season with a little salt and pepper, pile the extra watercress on top, scatter over a few sunsoaked tomatoes, if using, and then drizzle over the walnut pesto.
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