3 Grain & All-Bran* Side Dish Method:

1. Take 125 ml (½ cup) of barley, 1 sprig of Thyme and 1 cinnamon stick and bring to the boil in a 1 litre of water. Simmer for 25 minutes. When cooked, strain the barley and reserve half the cooking liquid. Follow the same instructions for cooking both the Wild Rice and Lentils du Puys, but do not reserve their cooking liquid.

All-Bran* Pesto Method:

1. Blend all the ingredients in a blender, EXCEPT for the All-Bran Buds* cereal, until smooth. Fold in the All-Bran Buds* cereal. Set aside until ready to plate.

Plating:

1. In a mixing bowl add 125 ml (1/2 cup) of each of the cooked grains. Add 15 to 30 ml (1 to 2 tbsp) of the barley cooking liquid to moisten. Add the All-Bran Original* cereal.

2. Divide grain mixture and spoon onto four plates.

3. Place one cooked chicken breast over grain mixture on each plate. Take All-Bran* pesto that has been set aside, brush each chicken breast with 1 tbsp of All-Bran* pesto and serve.

4. Jar the remaining pesto and place in refrigerator for use within 3-5 days.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.