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This one has always been a big hit and uses the delicious Parsley Pesto I wrote about in my ‘rainbow plate’ post.  It is like a super healthy schnitzel. It is full of protein and antioxidants and the pesto is alkalising – a great health boost in this meal!  Kid’s love coating the chicken. The whole thing is done and dusted in about 15 mins – about 20 if you need to make a batch of pesto too!
I usually serve this with some sweet potato mash and other vegies (usually brocollini and corn) or in a wrap with some salad vegies
– about 500g lean chicken thigh fillets (cut very very thin
– about 2 tablespoons parsley pesto (if you didn’t make this and dont want to whip it up especially, then you can use a bought pesto
– 2 tablespoons of cornflour or rice flour (for gluten free) or wholemeal plain flour
– About 80 ml water
– Olive oil for frying

– Mix pesto, oil, flour and water in a flat bowl or dish
Dip in the chicken to coat (kids can do this bit
– Heat oil in a large pan on medium to high and cook chicken until golden and cooked through