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These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

Be a part of the magic and joy that the Make-A-Wish Foundation brings to hundreds of Australian children with life threatening illnesses each year, when you purchase the Meat With Lenard cookbook. All proceeds from the sale of the book will go towards bringing hope and light to young lives around the nation. The cookbook is available by phoning Lenard's on 1800 068 111 and is priced at only $19.95.

Chicken Thighs topped with Pistachio Pesto
serves 4

4-6 skinless chicken thigh fillets

Pesto:
100g pistachio nuts, unsalted
1/2 cup olive oil
2 cloves garlic
100g rocket leaves
salt and pepper totaste
zest of 1 lemon

Add pesto ingredients excluding lemon zest, to a food processor and pulse to a paste. Stir in lemon zest. Top chicken thighs with pesto and bake covered with foil for 20-25 minutes in a 180oC oven.
(this recipe works best with the skin and bone removed)

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