Served with a light salad, this dish is a zesty twist on the traditional pesto chicken. Perfect for a summer’s night paired with your favourite pale ale.
1. Add parsley, garlic, almonds and lemon zest to mortar and pestle and smash.
2. When the ingredients resemble a chunky paste, stir in the goats cheese and olive oil.
3. Cut chicken breast into four then coat with pesto mix and grill over a medium heat.
4. Once cooked, serve on a bed of watercress and spring onion, with a squeeze of lemon and a crumble of goat’s cheese.