Brick Chicken with Toasted Almond Pesto and Tender-Stem Broccoli

Directions

1. 1

   Butterfly the chicken breasts by running a sharp knife through the middle to open them up like a book. Cover in cling film and bash a few times with a rolling pin to flatten further.

2. 2

   Heat some olive oil in a pan, add the chicken breasts and place a weighted meat press on top, or something heavy and heatproof like a pan or plate! (or even a brick on top of some baking parchment!) Press down to help the chicken turn golden. After a couple of minutes flip and cook the other side. Add a knob of butter, cook for another couple of minutes and rest.

3. 3

   For the pesto, toast the almonds until golden in a dry pan and allow to cool.

4. 4

   Chop the basil then add to a pestle and mortar with a pinch of salt and grind. Add the almonds, followed by garlic and parmesan and grind well. Add the lemon juice and honey then slowly pour in the olive oil, mixing until you have a lovely glossy pesto. Season to taste.

5. 5

   Steam or boil the broccoli until tender and allow to steam dry.

6. 6

   Plate up the chicken, top with lots of pesto and serve with the broccoli.