Chicken Pesto

(SERVES 4)

• 4 boneless chicken breasts, about 175 g/6 oz each
• 25 g/1 oz/2 tbsp low-fat spread
• 1 bunch of spring onions (scallions), chopped
• 4 large, ripe tomatoes, skinned and chopped
• 300 ml/ ½ pt/ 1 ¼ cups dry white wine
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• 30 ml/2 tbsp pesto sauce from a jar
• 30 ml/2 tbsp chopped parsley
• 30 ml/2 tbsp grated Mozzarella cheese

To serve:

• 4 slices ciabatta bread
• Italian Pepper Salad

Fry (sauté) the chicken breasts in the low-fat spread for 5 minutes until golden on each side. Remove form the pan. Add the remaining ingredients except the pesto, parsley and cheese. Bring to the boil, stirring. Return the chicken to the pan and season. Cover and simmer for 15 minutes. Stir in the pesto and parsley. Cook uncovered for a further 5 minutes. Transfer to warmed plates. Sprinkle the cheese over and flash under a hot grill (broiler) to melt the cheese. Serve with ciabatta bread and Italian Pepper Salad.