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

Bring a saucepan of salted water to the boil.

Coat the chicken fillets in the egg white mixture.

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

Drain chicken using a slotted spoon and kitchen paper.

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.

Serve garnished with chopped parsley and dots of almond butter.