3
CHICKEN FILLETS WITH PESTO
INGREDIENTS
4 chicken fillets, skin and
fat removed
4 - 6 tbsp pesto
Snow peas
Asparagus spears
mayonnaise
Sun-dried tomatoes
Basil
Serves 4
1. Using a rolling pin, flatten the thick end of the chicken
fillets. Slice the fillet horizontally, without cutting right
through. Open the fillet, spread with the pesto and
“close” both sides together and fasten with toothpicks.
2. Arrange the fillets in the base of steamer basket and
cook for approximately 20 minutes or until cooked.
Remove from the steamer and allow to cool slightly
while you cook the snow peas and asparagus.
3. Place the snow peas and asparagus spears in the
steamer basket. Allow the snow peas to cook for 4 - 5
minutes and for asparagus 5 – 7 minutes.
4. When vegetables are ready, remove toothpicks from
the chicken and cut into diagonal slices. Spoon juices
collected in the juice tray over the chicken.
5. Serve with a mayonnaise into which finely chopped
sun-dried tomatoes, finely shredded basil and a little
more of the pesto have been stirred.
® Registered Trade Mark of Spectrum Brands, Inc., or one of its subsidiaries.
©2011 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the Food Steamer by George Foreman.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any
means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the copyright owner.
Designed in Australia.
