8 chicken breast fillets, trimmed of fat
1 litre gluten-free chicken stock
½ cup pecan nuts
1 cup packed baby spinach leaves
½ cup packed fresh basil leaves
1 tbsp shredded or grated parmesan cheese
2 garlic cloves, roughly chopped
- Place chicken, stock and 2 cups water into a wide, deep frying pan. Bring to the boil then remove pan from heat. Cover with a lid and stand for 30 min or until chicken is firm and cooked through. Remove chicken from stock, cover and chill for at least 2 hrs or until cold.
- To make pesto, place pecans, spinach, basil, parmesan, garlic and some pepper into a food processor. Pulse until just combined. With the motor running, slowly add ¾ cup olive oil in a thin stream until pesto is smooth and creamy.
- Carve chicken into 1cm thick slices and place on a serving plate with a drizzle of pesto. Present remaining pesto on the side. Serve with Medley Tomato Salad and Watercress Salad with Radish.