INGREDIENTS

INSTRUCTIONS

SALAD
Remove the fillet from the underside of the chicken breasts. Cut
through horizontally from the underside of the breast almost to the
top, but leave them joined, open out. Place each on non stick baking
paper, cut side up. Cover with a second piece of the paper. Flatten
and stretch by pounding with a rolling pin or meat bat and discard
the top paper.
Scatter with basil and feta cheese. Season with salt and pepper.
Place the fillet down the centre where the two sides are still
joined. Start from one long side and roll to a cylinder. Roll in the
paper and twist the ends to a seal, then in foil and twist the ends
to seal.
Bring a pan of water to the boil. Put in the chicken and poach gently
for 15 minutes. To test, a metal skewer when inserted feels warm when
withdrawn.
Remove, unwrap and slice crossways on the diagonal.
Heat a little olive oil, toss in the cucumber, tomato and olives. Warm
through.
To serve: Place a sliced pinwheel in a semi circle to one side of a
warm plate. Press the salad lightly into a 6cm pastry cutter on the
empty side of the plate and remove the cutter.
Drizzle a little warm oil onto the plate and add a few light twists
of the pepper mill onto it. Garnish with a sprig of basil leaves.
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