1. Cut the chicken breasts in half to make 4 large pieces. Pound each piece between two sheets of greaseproof paper with a meat tenderiser, to ¼ inch thickness, being careful not to tear the meat.

2. Spread pesto onto both sides of chicken. Brush oil onto the frying pan, then grill the chicken until no longer pink, about 2-3 minutes per side.

3. Cut the buns in half and spread with goat’s cheese on the bottom side of each sandwich. Top with the grilled pesto chicken.

4. Divide the lettuce, avocado and tomatoes among the 4 buns.

5. Serve warm.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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