HASSELBACK PESTO-STUFFED

CHICKEN BREASTS

  • 618
    Calories
  • 32.1g
    Total Fat
  • 73.4g
    Protein
  • 6.8g
    Total Carbohydrates
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Ingredients

Ingredients for 4 people

  • 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

Instructions

  1. 1 TO START

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






  2. 2 PREPARE THE CHICKEN

    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.

     

     

  3. 3 LOAD THE CHICKEN

    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. 



  4. 4 BAKE AND SERVE

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

     


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