| Servings | serves |
Ingredients
- 4 Chicken Breast Fillet
- 5 tablespoons Pesto Sauce
- 40 grams Breadcrumbs
- 25 grams Parmesan Cheese grated
- 1/2 Lemon Finely grated Rind
- 2 tablespoons Olive Oil
- Salt and Pepper
- Tomatoes Roasted , to serve (optional)
Ingredients
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Instructions
- Preheat the oven to 210c. Cut a deep slash into each chicken breast to make a pocket.
- Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket.
- Fold the chicken flesh back over the pesto and place in an oven-proof dish.
- Mix the remaining pesto with the breadcrumbs, parmesan and lemon rind.
- Spread the breadcrumb mixture over the chicken breasts. Season to taste with salt and pepper and drizzle with the oil.
- Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat.
- Serve the chicken hot with roasted vine tomatoes.
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