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Pop 1 carrot & 1 celery stick, chopped with 3 garlic cloves in a saucepan, plus ½ bunch of parsley & ½ small bunch that are tied together with a little string with some seasoning.  Wrap individually the 4 chicken breasts in clingfilm tightly and twist the ends up like a cracker.   Add to the saucepan and cover completely with water and bring to the boil.  Simmer for 10-12 minutes until the juices run clear. Rest for a couple of minutes and unwrap the chicken and slice.

Pop all the ingredients in a food processor and pulse until mixed well. 150g of tarragon, 50g parmesan, 50g toasted hazelnuts, 2 tbsp of lemon juice, 30ml of EV olive oil, 30ml of sundried tomato oil, salt and pepper. Cut 8 sun dried tomatoes in half and add to the pesto and pour oven the chicken.

Picnic Chicken Tarragon Sun Dried Tomatoes Caterers Berkshire Pesto