These little foil parcels retain all the natural juices of the chicken while cooking conveniently over the pasta while it boils.
4 skinless, boneless chicken breasts
25 g (1 oz) 1 cup fresh basil leaves
15 g (1/2 oz) 2 tbsp hazelnuts
1 garlic clove, crushed
250 g (9 oz) 2 cups wholemeal (whole wheat) pasta spirals
2 sun-dried tomatoes or fresh tomatoes
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp capers
60 g (2 oz) 1/2 cup black olives
25 g (1 oz) 1 cup fresh basil leaves
15 g (1/2 oz) 2 tbsp hazelnuts
1 garlic clove, crushed
250 g (9 oz) 2 cups wholemeal (whole wheat) pasta spirals
2 sun-dried tomatoes or fresh tomatoes
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp capers
60 g (2 oz) 1/2 cup black olives
method
1. Beat the chicken breasts with a rolling pin to flatten evenly.
2. Place the basil and hazelnuts in a food processor and process until finely chopped. Mix with the garlic and salt and pepper to taste.
3. Spread the basil mixture over the chicken breasts and roll up from one short end to enclose the filling. Wrap the chicken roll tightly in foil so that they hold their shape, then seal the ends well.
4. Bring a pan of lightly salted water to the boil and cook the pasta for 8-10 minutes or until tender, but still firm to the bite. Meanwhile, place the chicken parcels in a steamer or colander set over the pan, cover tightly, and steam for 10 minutes.
5. Using a sharp knife, dice the tomatoes.
6. Drain the pasta and return to the pan with the lemon juice, olive oil, tomatoes, capers and olives. Heat through.
7. Pierce the chicken with a skewer to make sure that the juices run clear and not pink (this shows that the chicken is cooked through). Slice the chicken, arrange over the pasta and serve.
Sun-dried tomatoes have a wonderful, rich flavour but if they're unavailable, use fresh tomatoes instead.
2. Place the basil and hazelnuts in a food processor and process until finely chopped. Mix with the garlic and salt and pepper to taste.
3. Spread the basil mixture over the chicken breasts and roll up from one short end to enclose the filling. Wrap the chicken roll tightly in foil so that they hold their shape, then seal the ends well.
4. Bring a pan of lightly salted water to the boil and cook the pasta for 8-10 minutes or until tender, but still firm to the bite. Meanwhile, place the chicken parcels in a steamer or colander set over the pan, cover tightly, and steam for 10 minutes.
5. Using a sharp knife, dice the tomatoes.
6. Drain the pasta and return to the pan with the lemon juice, olive oil, tomatoes, capers and olives. Heat through.
7. Pierce the chicken with a skewer to make sure that the juices run clear and not pink (this shows that the chicken is cooked through). Slice the chicken, arrange over the pasta and serve.
Sun-dried tomatoes have a wonderful, rich flavour but if they're unavailable, use fresh tomatoes instead.
serving amount
serves 4
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