Chicken Breast with Baby Asparagus, Pesto, Pecorino Sardo

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4-6
chicken asparagus and pesto

Ingredients

  • 450g Chicken breast
  • 4 x Rashers bacon, trimmed of excess fat, pan fried and thinly sliced into matchsticks ( I used Rare Breed Smoked Bacon)
  • 200g Fresh baby asparagus, blanched for 5-8 minutes and cut to bit size
  • 300g New potatoes, boiled and halved (optional)
  • for PESTO DRESSING
  • 50ml Olive oil
  • 25ml White wine vinegar
  • 8g Pine nuts
  • 2 x Garlic cloves peeled
  • 65g Fresh basil
  • 6g Freshly grated Pecorino Sardo or equivalent
  • for garnish
  • A few shavings of Pecorino Sardo
  1. Preheat oven to 140°C, 275°F, Gas Mark 1.
  2. Place the chicken breast on a wire in a roasting tin.
  3. Carefully add a little freshly boiled water to the tray. (this will have the effect of steaming the chicken and will keep it succulent).
  4. Place the chicken in the oven for approximately 20-25 mins. Slice through the middle to ensure it is cooked.
  5. Remove from oven and set aside to cool.
  6. Add all the ingredients for the dressing together and blitz with hand blender to form a smooth paste.
  7. Slice the chicken breast into pieces approximately 5mm thick.
  8. Add to a container along with the bacon pieces and baby asparagus.
  9. Add halved potatoes if desired. (If using for a picnic make sure you add the afore mentioned to a portable container with lid)Add the dressing to taste and mix through. (you may not need all of the dressing but it will keep for a few days).
  10. Garnish with a few shavings of Pecorino Sardo and serve.

Gaynor's Tip: This dish is at its best eaten fresh. If you are making it in advance you may want to keep the dressing in a separate lidded container and add just before serving.