- 85g/3oz white bread, roughly chopped
- 3 tbsp chopped fresh parsley
- 150g/5½oz chicken breast, cut through the centre and opened out flat (butterflied)
- 2 free-range eggs, beaten
- 2 tbsp olive oil
- 1 tbsp olive oil
- 85g/3oz spinach leaves
- ½ tsp chilli flakes
- salt and freshly ground black pepper
- 3 tbsp olive oil
- 2 tbsp chopped fresh parsley leaves
- 1 handful fresh basil leaves
- salt and freshly ground black pepper
- 1 tbsp Greek-style yoghurt
- For the chicken, place the bread and parsley into a food processor and pulse to fine breadcrumbs. Transfer to a large bowl or shallow dish.
- Place the butterflied chicken breast in between two sheets of cling film and flatten out with a meat mallet or rolling pin until half as thin. Dip into the beaten egg, then roll in the parsley breadcrumbs to coat all over. Shake off any excess breadcrumbs.
- Heat the olive oil in a frying pan and fry the chicken breast for five minutes on both sides, or until golden-brown and cooked through.
- For the spinach, heat the oil in a wok and add the spinach and chilli flakes, stirring gently for 2-3 minutes, or until the spinach is wilted. Season with salt and freshly ground black pepper.
- For the herb pesto, place all of the pesto ingredients into a food processor and pulse until well combined.
- To serve, spoon the wilted spinach onto a serving plate and top with the fried chicken. Drizzle the pesto around the edges of the plate, and spoon a dollop of the Greek-style yoghurt to the side.