Ingredients

• 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

Directions

• 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.