AAA-701094f6-1a48-44ed-89ad-b1a3979622d1

HASSELBACK PESTO STUFFED CHICKEN BREASTS

Name: HASSELBACK PESTO STUFFED CHICKEN BREASTS
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breast fillets; 4 rashers rindless streaky bacon; 90g Barilla Basil & Rocket Pesto; 55g fresh buffalo bocconcini, sliced; 8 oil-free sundried tomatoes, cut into thin strips; 50g colby cheese, coarsely grated; Olive oil spray; Steamed greens, to serve

40 minutes

Pesti

Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our hasselback Pesto-stuffed chicken breasts.

Ingredients

4 servings

4chicken breast fillets

4rashers rindless streaky bacon

90gBarilla Basil & Rocket Pesto

55gfresh buffalo bocconcini, sliced

8oil-free sundried tomatoes, cut into thin strips

50gcolby cheese, coarsely grated

Olive oil spray

Steamed greens, to serve

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 170°C fan forced. Line a baking tray with baking paper.

Step 2

Use a small sharp knife to cut 5-6 slits cross ways into each chicken breast about 2 cm apart, being careful to not cut all the way through. Place the chicken, cut-side up, on tray.

Step 3

Tear the bacon into large pieces. Place a piece of bacon into each slit. Spread small dollops of Pesto into each slit. Add a piece of tomato to each slit and add the bocconcini to every second or third slit. Scatter the top of the chicken with cheese and season. Spray with olive oil.

Step 4

Bake for 35-40 minutes or until the cheese is melted and golden, and the chicken is cooked through. Serve with steamed greens.