HASSELBACK PESTO-STUFFED

CHICKEN BREASTS

Basil and Rocket Pesto Sauce

Made with

Basil & Rocket Pesto

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  • Prep
  • Cook
  • Skill
    Casual


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

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

  • TO START

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






  • 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.

     

     

  • 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. 



  • 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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