Last Order Date For Christmas Delivery: Sunday 15th December
Ingredients
- 450g Chicken fillet (Goosnargh Chicken Breast can be purchased here)
- 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
Introduction
This dish also tastes delicious with a handful of cooked pasta thrown in!Method
- Preheat oven to 140°C, 275°F, Gas Mark 1.
- Place the chicken breast on a wire in a roasting tin.
- Carefully add a little freshly boiled water to the tray. (this will have the effect of steaming the chicken and will keep it succulent).
- Place the chicken in the oven for approximately 20-25 mins. Slice through the middle to ensure it is cooked.
- Remove from oven and set aside to cool.
- Add all the ingredients for the dressing together and blitz with hand blender to form a smooth paste.
- Slice the chicken breast into pieces approximately 5mm thick.
- Add to a container along with the bacon pieces and baby asparagus.
- 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).
- 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.