- 1 free-range egg white
- 2 tbsp cornflour
- 1 tbsp vegetable oil
- 5 chicken mini-fillets
- handful fresh parsley
- large handful fresh basil
- 1 garlic clove, crushed
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 4 red and yellow cherry tomatoes
- 1 tbsp chopped fresh parsley
- 1 tsp almond butter, from a jar
- For the poached chicken, place the egg white, cornflour and vegetable oil into a bowl and mix well. Bring a saucepan of salted water to the boil. Dip the chicken mini-fillets into the egg white mixture and poach in the boiling water for 3-4 minutes, or until completely cooked through. Remove from the pan with a slotted spoon and drain on kitchen paper.
- For the herb paste, place all of the herb paste ingredients into a small food processor and process until smooth.
- In a large bowl, combine the poached chicken fillets, the pesto and the halved cherry tomatoes. Serve on a plate and garnish with chopped fresh parsley and almond butter.