Bettie De Meyer > Goldcrest Grilled chicken breasts with GOLDCREST olives, mushrooms and pimento (Serves 4) 4 boneless chicken breasts, with skin salt and black pepper 1 x 410g tin GOLDCREST red pimentos, drained 1 x 410g tin GOLDCREST whole mushrooms, drained ½ cup (125ml) GOLDCREST black olives, sliced 1 tbsp (15ml) GOLDCREST minced garlic A handful each of chives and parsely, chopped 4 tbsp (60ml) basil pesto 2 tbsp (30ml) olive oil 2 tbsp (30ml) butter A handful of baby spinach to serve Preheat the oven to 180°C. 1. Butterfly each chicken breast and season with salt and black pepper inside and out. 2. Chop the GOLDCREST mushrooms and black olives coarsely and add the chopped herbs and GOLDCREST garlic. 3. Place a pimento inside each piece of chicken, followed by a dollop of pesto, and the mushroom and olive mixture. Secure with a toothpick. 4. Warm the butter and olive oil in a pan and brown the chicken breast for 5 minutes on each side, skin side first. 5. Place on a baking tray and bake in the oven for a further 15 minutes until cooked through. 6. Serve the chicken sliced on a bed of baby spinach.
Posted on: Wed, 31 Jul 2013 18:58:13 +0000
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