Martin_Xmas_Planner_web (1)
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For the pesto<br />
• 150g walnuts<br />
• 2 cloves garlic<br />
• ½ tsp salt<br />
• ¼ tsp pepper<br />
• 3 cups of basil<br />
• Extra virgin olive oil to blend<br />
Firstly to make the pesto, put walnuts, garlic, salt, pepper in the food<br />
processor and pulse until coarsely ground. Add the basil and pulse a few<br />
more times. With the food processor on, gradually add the oil until you<br />
reach the desired consistency.<br />
Cut the chicken breasts into chunk. Place in a bowl along with the pesto<br />
and mix together.<br />
Put the breadcrumbs in a large freezer bag, add the chicken chunks and<br />
give the bag a good shake.<br />
Spread the chicken chunks onto a baking tray and freeze for<br />
approximately 4 hours until solid.<br />
Pre-heat the oven to 220oC/Gas mark 7/ fan 200 o C.<br />
Pour a little oil onto another baking sheet and pop in the oven for 5<br />
minutes to get the oil very hot.<br />
Tip as many chunks as you need onto the baking sheet and bake for 15-<br />
20 minutes until cooked and crispy.<br />
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