Chicken Paillard with Cavolo Nero Pesto

This is one of my favourite recipes, enjoyed by all my family, but designed specifically to positively support female hormone health. You will be able to make enough pesto for four people with this dish and the same amount again to put in the freezer and use as a dip or mixed with pasta.

Ingredients (serves 4):

4 organic chicken breasts

1 Cauliflower

Small bag (125g) of pine nuts

Large bag of (15 stems) organic cavelo nero

Half block (100g) of Parmesan cheese (grated)

1 garlic (crushed)

Splash of almond milk

5 tablespoons of extra virgin olive oil

4 teaspoons of capers

Method: Remove the woodiest stems of the cavelo nero and blanch in boiling water. Put this in either a nutri-bullet or food processor with the garlic, oil, cheese and pine nuts. Blitz till smooth.

Bash each of the chicken breasts between two sheets of cling film with a rolling pin until it has flattened out to double the size. Season well and fry each flattened chicken in a large frying pan with a little olive oil. On a high heat brown each side, approximately 5 minutes per side. As you will not have room for more than two pieces of chicken in the pan at a time have an oven on and whilst you cook the next couple of pieces keep the chicken warm. Once all four pieces are just cooked through stack them on a chopping board, drizzle with capers, and slice up.

You can now assemble with your pesto on a plate. Serve with broccoli or cauliflower, two low oxalate cruciferous vegetables that help the liver to effectively process hormones through the body.