Pesto Coronation Chicken
THE original recipe was created by renowned florist Constance Spry and Cordon
Bleu chef Rosemary Hume for a royal banquet to celebrate the coronation of Elizabeth II.
It’s believed Coronation Chicken may actually have been inspired by Jubilee Chicken, the dish prepared for the Silver Jubilee of George V in 1935. Chicken with mayonnaise and curry has been a firm favourite ever since.
The team at Italian Pesto Pioneers Sacla have adapted the original recipe to create a street party celebration dish – Platinum Pesto Chicken.
For more party platter inspiration and a range of delicious authentic cakes and treats prfect for this unique and special weekend, log on to: www.sacla.co.uk
Platinum Jubilee Pesto Coronation Chicken
Serves 4-6 Cooking Time: 20 minutes + 20 minutes cooling
Ingredients
■ 3 chicken breasts
■ 6 slices Parma ham
■ Olive oil
■ 250g cherry tomatoes
■ 120g cucumber, sliced
■ 400g cooked Risotto rice, cooled
■ 120g celery, sliced
■ Small bunch of chives, chopped
■ 50g mange tout
■ 15g toasted pine nuts
■ Parmesan shavings
■ Balsamic glaze
■ Basil to garnish Dressing:
■ 130g Sacla’ Classic Basil Pesto
■ 130g mayonnaise
■ 130g crème fraiche
■ Black Pepper
Method
Preheat the oven to
200°C fan setting. Wrap each chicken breast with 2 slices of Parma ham then place on a baking tray, drizzle with a little olive oil and roast in the oven for 20 minutes until the ham is crispy and the chicken is cooked through.
Take the chicken out of the oven and leave to cool before slicing.
While the chicken is cooling prepare the cherry tomatoes by slicing around the middles in a zig-zag pattern to make little flower shapes then use a flower shaped cutter to make cucumber flower slices.
Make the dressing in a large bowl by mixing the Pesto, mayonnaise and crème fraiche together with some freshly ground black pepper.
Stir the rice through the
dressing along with the celery, chives and cooled chicken. Then gently mix through the tomato and cucumber flowers and spoon onto a serving platter.
Use a smaller flower cutter to cut out little mange tout flowers and sprinkle these over the platter along with the pine nuts and parmesan shavings. Drizzle over some balsamic glaze and a few basil leaves and enjoy!
■ Sacla’ Classic Basil Pesto is available in retailers nationwide and www.sacla.co.uk with an RRP of £2.80.