Poached Chicken Mini-Fillets in Herb Paste

Chicken fillets poached in a cornflour coating, then tossed with home-made herb paste and fresh cherry tomatoes.

Healthy Chicken Quick High Protein Gluten Free

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

16.5g

per serving

16.5 g total

Fat

78.2g

per serving

78.2 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Dairy

piece

Egg White

free-range

Meat

piece

Chicken Mini-Fillet

NutsSeeds

handful

Parsley

fresh

handful

Basil

fresh

clove

Garlic

crushed

pinch

Salt

pinch

Black Pepper

freshly ground

Parsley

chopped, fresh, for garnish

Almond Butter

from a jar

OilsFats

Vegetable Oil

Olive Oil

Vegetables

piece

Cherry Tomato

red and yellow, halved

Method

Poach chicken in boiling water for 4 minutes until cooked through.

Drain chicken using a slotted spoon and kitchen paper.

Bring a saucepan of salted water to the boil.

Coat the chicken fillets in the egg white mixture.

Serve garnished with chopped parsley and dots of almond butter.

Whisk the egg white, cornflour, and vegetable oil in a bowl until blended.

Blend the herbs, garlic, and olive oil in a food processor until smooth.

Toss the chicken with the herb paste and halved tomatoes.