Creamy Pesto Chicken
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2139kJ; 32g fat (10g sat); 19g protein; 19g carbohydrate; 5g fibre a serve COST $3.50 a serve
4 x 150g single chicken breast
2 tablespoons basil pesto
1/3 cup reduced-fat cream
cheese, at room temperature 2 tablespoons light olive oil 1 cup soft fresh breadcrumbs 175g trussed cherry tomatoes 1 tablespoon pine nuts
¼ cup basil leaves
Preheat oven to 220ºC/200ºC fan-forced. Grease an ovenproof dish. Using a small, sharp knife, cut along one side of each chicken breast fillet to form a pocket. Combine pesto and cream cheese in a bowl. Spoon
equal amounts of pesto mixture into each chicken breast fillet. Using hands, smooth over opening.
Brush top of chicken with some of the oil. Press breadcrumbs onto chicken to lightly coat. Transfer to prepared dish. Add tomatoes to dish. Drizzle over remaining oil.
Bake for 15 minutes or until chicken is cooked. Scatter over pine nuts (if using). Serve sprinkled with basil.