Ingredients
2 x Gourmet Direct Free-range Boneless Chicken Breasts
500mls Gourmet Direct Chicken Stock
15 – 20 stems Asparagus
4 tablespoons Pinenuts
50gm good quality Feta
Baby Salad Greens
2 tablespoons Basil Pesto
Your favourite Vinaigrette
Freshly cracked pepper  

Method
Place chicken stock in sauce-pan, and bring to the boil. Turn heat down to low simmer. Poach the Chicken Breasts in the stock for 15 minutes, or until juices run clear. Remove from stock to cool. Blanche asparagus until just tender and refresh in cold water to retain colour. Slice diagonally into thirds. Lightly toast pinenuts in fry pan on low heat (take care not to burn!).

Slice the Chicken Breasts and place into bowl – add the pesto and mix through.

Place salad greens onto serving plate, and arrange Chicken on top, followed by the asparagus, crumbled feta and pinenuts. Dress with your favourite vinaigrette and add a good twist of freshly cracked pepper!

Simple!

Serves 4.

Scenic Cellars recommends  TERRACE HEIGHTS "THE" SAUV BLANC 2007  to accompany this dish.

Classic aromas of red capsicum, blackcurrant and tropical fruit flow through to a palate of fruit salad, garden herbs and mineral/floral overtones. A benchmark Marlborough Savvie with perfectly balanced zingy acidity and a mouth-watering finish.