Chicken Breasts with Pesto and Parmigiano Reggiano
recipe
Chicken Breasts with Pesto and Parmigiano Reggiano
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For a fantastic main course that's easy to make and not too expensive, try this delicious chicken recipe
Ingredients
- 4 skinless, boneless chicken breasts
- 4 tsp green pesto sauce
- 75g (3oz) Parmigiano Reggiano
- 12 fresh basil leaves
- 3 tbsp olive oil
- 500g (1lb 2oz) baby carrots, halved
- 2 peppers, deseeded and cut into chunks
- 1 large red onion, sliced into thin wedges
- Salt and freshly ground black pepper
Serves:
4
Directions
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- Preheat the oven to / fan oven / Gas Mark
- Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread one teaspoon of pesto sauce into each one, and share the Parmigiano Reggiano between them. Top with the basil leaves, then close the pockets and secure with cocktail sticks
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