Chicken breast stuffed with pesto and tomato

    1 hour

    Chicken breast stuffed with pesto and tomato on a spicy bed of raw veg: with chilli peppers, fennel and red onion. If you don't like it spicy, leave out some of the chilli.


    1 person made this

    Ingredients
    Serves: 4 

    • 4 skinless boneless chicken breasts
    • 3 tablespoons pesto, homemade or store bought
    • 1 tomate, sliced
    • salt and pepper
    • 4 tablespoons oil
    • 1/2 aji colorado pepper or another red chilli pepper, seeds removed and cut into thin strips
    • 1/2 fennel bulb, julienned
    • 1/2 red onion, sliced
    • 1/2 green chilli pepper, seeds removed and cut into thin strips
    • 3 tablespoons olive oil
    • salt and pepper

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 200 C / Gas 6. Grease a baking dish.
    2. Cut each chicken breast as if it were a book. Season with salt and pepper on both sides. Spread with pesto and place a slice of tomato on top. Close the breast and secure with toothpicks.
    3. Place the stuffed breasts in the prepared dish and drizzle with olive oil.
    4. Bake in the preheated oven for 30 minutes.
    5. Meanwhile, in another ovenproof dish place all the vegetables. Drizzle with oil, season with salt and pepper, and stir. Distribute among 4 plates.
    6. When the chicken is not longer pink in the centre and he juices run clear, remove from the oven and cut each stuffed breast in half. Place a chicken breast on the bed of veg and serve.

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