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Poached Chicken Breast with Salsa Verde

Preperation Time: 15 Minutes | Cooking Time: 45 Minutes | Serves: 2

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  • 400ml chicken stock
  • 2 skinless chicken breasts
  • 1 cup canned diced tomatoes
  • ½ tsp harissa paste
  • 1 packet Slendier Rice Style

Salsa Verde

  • 1 cup firmly packed mixed herbs (flat-leaf parsley, basil, coriander, tarragon, mint)
  • 1 clove garlic, crushed
  • 2 anchovies, roughly chopped
  • juice of 1 lemon
  • 2 tbs extra virgin olive oil


  1. For the salsa verde, combine all ingredients in a stick blender canister and process until smooth. Add a little water or more oil, if required, to achieve the preferred consistency. Season to taste and set aside.
  2. Place chicken stock in a medium saucepan, add chicken and poach over a very low heat until just cooked through, about 15 minutes.
  3. Remove the chicken from the stock, cover and set aside, keeping warm, until needed.
  4. Add the tomato and harissa to the stock and simmer over high heat until reduced by half. Pass the mixture through a fine sieve, season to taste and return the broth to the saucepan to keep warm until needed.
  5. Prepare Slendier Rice Style according to the directions on the packet. Divide between two shallow bowls.
  6. Cut each chicken breast into thick slices and arrange on top of the Rice Style. Spoon half the tomato broth around the Rice Style in each dish.
  7. Spoon salsa verde over the chicken slices, and serve.

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