![Pesto chicken Tray of stuffed hasselback chicken breasts with pesto](https://images.immediate.co.uk/production/volatile/sites/2/2016/08/25085.jpg?quality=90&crop=2px,147px,596px,542px&resize=556,505)
Pesto chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 skinless chicken breasts
- 1 ball mozzarella, thinly sliced
- 4 sun-dried tomatoes, sliced
- leaves a handful basil
- olive oil
- 4 tbsp fresh pesto
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Cut slashes into the chicken breasts widthways, about 2cm apart. Go about two-thirds through the chicken – you don’t want to cut all the way.
- STEP 2
Add a thin slice of mozzarella, a thin slice of tomato and a basil leaf to each cut and add to a baking tray. Season and drizzle with olive oil. Bake for 15-20 minutes until the chicken is cooked and the cheese has melted. Drizzle over the pesto and a few more basil leaves. Serve with a green salad and pasta or potatoes.