Chicken with Hazelnut Pesto and a Asparagus
2 tbsp oil
1 tsp Fresh thyme
2 Garlic clove chopped
Salt and pepper
2 170g Chicken breast skinless and boneless
10 Spears of asparagus
150ml White wine
For the pesto
1 Garlic clove
3 tbsp Flat leaf parsley
1 tbsp Fresh tarragon
1 spring of fresh thyme
80g Grated parmesan cheese
1/2 lemon juice only
100ml Rape seed oil or a light olive oil
Pour the oil onto a plate and add the fresh thyme as well as the chopped garlic.
Season the oil with salt and pepper, then place the chicken breasts into the oil and leave to marinated for 10 minutes.
Pre heat a non stick fry pan and add the chicken breasts.
Cook the chicken for 6-7 minutes on each side.
When you tun the chicken over add the butter and white wine as well as an extra crushed garlic clove and a spring of thyme as this will have more flavour to the dish.
Meanwhile snap the asparagus in half and where it naturally breaks, thats where its tender.
Throw the tops of the asparagus into the pan with the chicken and continue to cook.
To make the pesto, place the crushed garlic clove into a pestle and mortar with the hazelnuts and grind and crush.
Add the chopped parsley, tarragon and fresh thyme.
Grate in the cheese and squeeze in the lemon juice.
Pour in the oil and stir together.
Taste the pesto and season according to your tastes.
When the chicken is cooked add some of the pesto on top of the chicken and serve.
The leftover pesto will keep nicely in the fridge for up to 2 weeks and is amazing stirred through pasta for a simple supper.