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Ingredients
- 4 Tbsp. fresh brown breadcrumbs
- 4 lrg free range boneless chicken breasts unskinned
- 2 x thsp pesto
- 1 Tbsp. freshly grated parrnesan cheese extra virgin olive oil
Directions
- Mix the breadcrumbs pesto and parmesan together then season.
- Carefully ease the skin from the top of each chicken breast without detaching it from the meat (a little oil on your fingers helps).
- Then using your fingers push a quarter of the stuffing under the skin.
- Replace the skin patting gently so which the pesto mix is covered. (Dont worry if the odd little bit pokes out.)
- Using a pastry brush brush a little extra virgin olive oil over the top of each chicken breast and place an a lightly oiled baking tray. (You can do this up to 6 hrs ahead of time but do return the chicken to room temperature for at least 30 min before baking.)
- Place the chicken in a preheated oven (220C/425F/Gas Mark 7) and roast for 20 25 min or possibly till the chicken is just cooked.
- Test after 20 min by inserting the tip of a sharp knife into the thickest part of the meat: the juices should run clear.
- Allow the chicken to rest for 5 min before serving with the tomato sauce (qv Tomato and basil sauce) on the side and a small spoonful of the basilinfused pan juices over the chicken.
- Alternatively you can serve it chef style cut into 34 slices and garnished with basil.
- Ideally use homemade or possibly a tub of fresh pesto sauce for the stuffing. If you are using a jar try to find one made purely with olive ail not a blend of sunflower and olive oils.
- Serves
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 27g | |
| Calories 107 | |
| Calories from Fat 13 | 12% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 53mg | 2% |
| Total Carbs 19.43g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.67g | 1% |
| Protein 3.6g | 6% |
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