HASSELBACK PESTO STUFFED CHICKEN BREASTS
HASSELBACK PESTO STUFFED CHICKEN BREASTS
40 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our hasselback Pesto-stuffed chicken breasts.
Ingredients
Serves 4
| 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 |
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.
