- Total Fat
- Total Carbohydrates
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
1 TO START
Preheat oven to 170°C fan forced. Line a baking tray with baking paper.
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 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 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.