Creamy Pesto Chicken

Recipes+ - - Contents -

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.

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