Perfect Platinum Party Platters – Platinum Pesto Chicken! 

The original recipe was created by renowned florist Constance Spry and Cordon Bleu chef Rosemary Hume for a royal banquet to celebrate the coronation of Elizabeth II.

It’s believed Coronation Chicken may actually have been inspired by Jubilee Chicken, the dish prepared for the Silver Jubilee of George V in 1935! Chicken with mayonnaise and curry has been a firm favourite ever since. 

So, we’ve adapted the original recipe to create the ultimate street party celebration dish – Platinum Pesto Chicken! Sensationally, it’s a simple dish from the Italian Pesto Pioneers Sacla’ – visit their website www.sacla.co.uk to find more party platter inspiration and a range of delicious authentic cakes and treats; perfect for this unique and special weekend.

Platinum Jubilee Pesto Coronation Chicken

Serves 4-6

Cooking Time: 20 minutes + 20 minutes cooling

3 chicken breasts

6 slices Parma ham

Olive oil

250g cherry tomatoes

120g cucumber, sliced

400g cooked Risotto rice, cooled

120g celery, sliced

Small bunch of chives, chopped

50g mange tout

15g toasted pine nuts

Parmesan shavings

Balsamic glaze

Basil to garnish

Dressing:

130g Sacla’ Classic Basil Pesto

130g mayonnaise

130g crème fraiche

Black Pepper

Preheat the oven to 200°C fan.

Wrap each chicken breast with 2 slices of Parma ham then place on a baking tray, drizzle with a little olive oil and roast in the oven for 20 minutes until the ham is crispy and the chicken is cooked through. Take the chicken out of the oven and leave to cool before slicing.

While the chicken is cooling prepare the cherry tomatoes by slicing around the middles in a zig-zag pattern to make little flower shapes then use a flower shaped cutter to make cucumber flower slices.

Make the dressing in a large bowl by mixing the Pesto, mayonnaise and crème fraiche together with some freshly ground black pepper. Stir the rice through the dressing along with the celery, chives and cooled chicken. Then gently mix through the tomato and cucumber flowers and spoon onto a serving platter.

Use a smaller flower cutter to cut out little mange tout flowers and sprinkle these over the platter along with the pine nuts and parmesan shavings. Drizzle over some balsamic glaze and a few basil leaves and enjoy!

Sacla’ Classic Basil Pesto is available in retailers nationwide and www.sacla.co.uk with an RRP of £2.80.