For heartier "let\'s hike" appetites, serve one chicken breast per person and double the pesto.
- Portion size 4 servings
- 2 boneless skinless chicken breasts
- 2 tsbp pesto
- 2 onions cut in thick rings
- 3 sweet potatoes 1-1/2 lb/750 g
- 4 eggs
- 1 tsbp butter
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 oz goat cheese sliced
In bowl, spread chicken breasts with pesto; cover and marinate in refrigerator for at least 4 hours or overnight.
Transfer chicken to greased grill over medium-high heat; cover and cook, turning once, for about 12 minutes or until no longer pink inside. Slice crosswise into 1/2-inch (1 cm) thick strips; set aside and keep warm.
Meanwhile, grill onion rings over medium-high heat, turning once, for about 8 minutes or until tender. Slice into strips. Place in large bowl.
Meanwhile, peel sweet potatoes; cut into 3/4-inch (2 cm) cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.
Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.
In large skillet, heat butter over medium-high heat; cook onions, sweet potatoes, salt and pepper, stirring often, for about 5 minutes or until lightly crisped.
Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg. Arrange chicken and goat cheese alongside.
Nutritional facts <b>Per serving:</b> about
- Sodium 768 mg
- Protein 28 g
- Calories 419.0
- Total fat 15 g
- Cholesterol 270 mg
- Saturated fat 7 g
- Total carbohydrate 42 g
- Iron 17.0
- Folate 21.0
- Calcium 10.0
- Vitamin A 275.0
- Vitamin C 48.0