Ingredients

Steps

• Whisk the egg white, cornflour, and vegetable oil in a bowl until blended.
• Bring a saucepan of salted water to the boil.
• Coat the chicken fillets in the egg white mixture.
• Poach chicken in boiling water for 4 minutes until cooked through.
• Drain chicken using a slotted spoon and kitchen paper.
• Blend the herbs, garlic, and olive oil in a food processor until smooth.
• Toss the chicken with the herb paste and halved tomatoes.
• Serve garnished with chopped parsley and dots of almond butter.