Saw this recipe in the 'Fresh' Magazine of The West Australian this week as I was on a Skywest flight to Perth. Just had to 'steal' it out of the paper so I could make it for our dinner. CK our beautiful Chinchilla Cat loved the pancakes...couln't get enough.
2 medium chicken breasts
1/2 red chilli, seeded
2 tablespoons fresh chopped corander leaves
2 tablespoons olive oil
1 tablespoon coriander leaves (more if you love coriander)
100g SR Flour
1 teaspoon fish sauce
1 corn cob (cut kernels off the cob)
1 tablespoon olive oil
Rocket & Coriander Pesto
1/2 cup rocket and 1/2 cup coriander
1 teaspoon honey
90 grams pine nuts
2 garlic cloves
2 tablespoons freshly grated parmesan
4 tablespoons extra virgin olive oil
Combine the ingredients for the marinade and marinate the chicken breasts for a few hours. Brown the chicken breasts on both sides, transfer to baking dish and bake at 180 degrees for approx 20 mins.
Blend all the ingredients together for the pancakes. Heat oil in frying panand spoon in approx 2 tablespoons of the mix. Cook till slightly brown and flip over. Place on plate and keep warm in the oven.
For the pesto blend all ingredients in a food processor.
To serve place pancake on plate, spread over the pesto, add sliced chicken breast and garnish with fresh coriander.
Tip...when making the pancake keep them thin or they will be floury.
Use left over chicken and pesto add to warm pasta....and another quickly prepared yummy dinner.