I’m getting ready for a girlfriend pre-Christmas get-together on Thursday and I have 28 mouths to feed.
When it comes to feeding a crowd and being thrifty, I find chicken breasts is always the answer and my friend Lisa’s Pumpkin seed pesto the perfect accompaniment.
First of all the pesto contains no nuts-which rules out killing a friend or 2 in the nut-allergy department and coriander can be mixed with rocket, basil, Italian parsley and some mint to tone down the I-hate-coriander-crowd.
My free-range chicken breasts from Delft Butchery (considerably cheaper than Woolworth’s) come ready sliced on request and I pair this with the appropriate sides-salad or wraps in summer and tossed through pasta in winter.
So I will be serving this luscious, simple and unassuming dish on a build-your-own-salad, with homemade Focaccia from our Pizza Oven for my lovely girlfriends.
Pumpkin seed pesto chicken (12)
- ½ cup pumpkin seeds
- 60g (2 tubs) fresh coriander
- 1 green chilli, seeded and chopped
- 1 tsp crushed garlic
- ½-3/4 cup grated parmesan
- 1 cup olive oil, more if it’s too thick
- ¼ tsp black pepper
- ½ tsp salt
- Dry fry the seeds till they start to pop. Cool slightly and process with remaining ingredients.
- 10-12 small sized free range chicken breasts, sliced thinly (or about 8 very large)
- ¾ cup fresh lemon juice
- 1TBS olive oil
- 1 tsp garlic
- Maldon salt and black pepper
- Marinate the chicken in the remaining ingredients and a dollop of the pesto for an hour
- Pan fry in a very hot pan with olive oil for a few minutes to cook
- Toss through the pesto and check seasoning
Either add 500g cooked pasta or serve on its own with a salad