Butterflied chicken with pesto cream

Pesto and chicken make great partners, as this simple dish proves

Recipe uploaded by

olive magazine

 4 ratings

Recipe by olive magazine

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

redients

• olive oil
• 2 skinless chicken breasts , sliced in half horizontally (not all the way through) then opened out like a book and gently rolled to flatten
• 2 tbsp pesto mixed with 3 tbsp half-fat creme fraiche
• watercress and cherry tomatoes, to serve

• 

  1. Heat a griddle (chargrill) pan. Brush the chicken with a little olive oil and season well. Cook on both sides for 2-3 minutes until grillmarked and cooked through. Serve the chicken with the salad and the pesto cream.

  Per serving

  257 kcalories, protein 37,3g, carbohydrate 1,5g, fat 11,4 g, saturated fat 4,5g, fibre 0,1g, salt 0,79 g