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Poached chicken with pesto

Name: Poached chicken with pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1L (4 cups) chicken stock; 1 cup (250ml) dry white wine; 1 bay leaf; 2 thyme sprigs; 1 strip pared lemon rind; 2 baby fennel bulbs, trimmed, quartered; 4 x 170g chicken breast fillets; 8 baby (Dutch) carrots, trimmed; 2 small parsnips, peeled, quartered; 150g baby green beans, topped; 4 tablespoons good-quality basil pesto; Toasted baguette slices, to serve

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This low fat recipe is sure to be a crowd pleaser.

1L (4 cups) chicken stock
1 cup (250ml) dry white wine
1 bay leaf
2 thyme sprigs
1 strip pared lemon rind
2 baby fennel bulbs, trimmed, quartered
4 x 170g chicken breast fillets
8 baby (Dutch) carrots, trimmed
2 small parsnips, peeled, quartered
150g baby green beans, topped
4 tablespoons good-quality basil pesto
Toasted baguette slices, to serve

Method

1.

Place stock in a large deep frypan with wine, bay leaf, thyme, lemon rind and fennel. Bring to the boil, then simmer for 3 minutes. Remove fennel and set aside.
2.

Add chicken to the stock and poach, uncovered over medium-low heat for 15 minutes or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Add carrots and parsnips to stock and simmer for 5 minutes. Add beans and cook for a further minute. Return fennel to stock to warm through. Season well.
3.

Divide vegetables among serving bowls and spoon over a little stock. Top with chicken breasts and a dollop of pesto, and season with freshly ground black pepper. Serve with toasted bread.