* Please note the Pesto Covered Greens are the reason why I have added the label vegetarian.
Lately I have been trying to eat more healthy, of course without the loss of flavour.
So here is my recipe, you can tweak it by adding more or less chilli, depending on how hot you like it.
Chilli and Chive Chicken:
- 3 Tablespoons of German style cottage cheese
- 1 Heaped tablespoon fresh chopped chives
- 1 large pinch of finely chopped fresh red chillies
- Chicken Breast
Mix the above ingredients together thoroughly then completely coat over chicken breast and place in a non-stick pan on medium to high heat. Cook Either side.
The cottage cheese should slowly simmer away until you are left with the chives and chillies coating the chicken. use your spatula to hold down and press on the chicken, this makes it cook quicker.
If you notice that some sauce has started to stick or burn to your pan, remove it from your pan immediately.
Once the chicken has been cooked all the way through, place on your place to rest while you are getting your veggies ready.
Pesto Covered Greens:
- Handful of green beans
- Handful of snow peas
- 4 or five broccoli florets
- several tablespoons of pesto (preferably home made)
- some water
This is really simple, I made my own home made pesto, using basil, parmesan, olive oil and a little bit of salt and pepper. I followed a recipe I found from a Women's Weekly Cook Book.
Basically all you have to do is stir fry your snow peas, green beans and broccoli in some water until they are soft enough to eat. Then place them in a bowl with several tablespoons of your pesto, mix thoroughly and place on your plate with your chicken, you can add another pinch of freshly chopped chilli on top if you want to really taste that punch.