TOMATO AND CHICKEN BAKE WITH PESTO
Chicken breast fillets are a good source of lean protein.
SERVES 4 PREPARATION: 10 MIN COOKING: 30 MIN
1 can (410g)
chopped tomatoes 4 chicken breasts salt and freshly
ground pepper 400g baby potatoes, cooked in their jackets 4 slices mozzarella
cheese 15ml (1T) olive oil TO SERVE 60ml (¼c) herb pesto
of your choice fresh basil leaves Preheat the oven to 200°C. Grease an ovenproof dish with non-stick spray.
1 Add the chopped tomatoes to the ovenproof dish.
2 Lightly season the chicken fillets with salt and pepper and arrange in the dish with the tomatoes. Bake for 20 minutes.
3 Remove the dish from the oven and switch on the grill.
4 Add the potatoes to the chicken and tomato. Arrange the cheese on top and drizzle the olive oil over. Grill for 5-10 minutes or until the cheese has melted. 5 TO SERVE Dot with pesto and garnish with fresh basil. Serve immediately.