|Photo: Baked Stuffed Chicken Breast with Basil Pesto Recipe|
Serves: 4, On the table in: Up to 60 Minutes
4 free range chicken breasts with the skin on
1/2 a pack of Fresh Sacla' Classic Basil Pesto or 1/2 a jar of Sacla' Classic Basil Pesto.
1 jar of Sacla' Vine Ripened Tomato & Marscarpone Stir-in.
400g (14oz) canned chopped tomatoes
Heat the oven to 180C, 160C fan, 350F, gas 4. Heat a frying pan, season the chicken and fry skin side down for 2 minutes until crispy. Cut a pocket in the thickest side of each and spoon in the Classic Basil Pesto.
Pour the Tomato & Mascarpone Stir-in and the tomatoes into a oven proof dish and sit the chicken breasts on top. Grate over some Parmesan and bake for 20 minutes, until the chicken is cooked through and the sauce is bubbling. Serve with roasties.
Source: Sacla UK
More Chicken Recipes:
Chicken and Olive Pasta with Crispy Breadcrumbs
Chicken and Pesto Lasagne by Mitzie Wilson
Tagliatelle with Red Pesto, Chicken & Asparagus
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto