RECIPE: PESTO STUFFED
CHICKEN BREAST
Jan 21, 2016
by ASP Admin

Here is the first addition to our ‘RECIPES’ section! One of our enthusiastic and very talented clients Cara Jelinic delivers a delicious pesto stuffed chicken breast recipe that combines fresh, natural ingredients to keep you lean, healthy and satisfied!

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INGREDIENTS

PESTO

  • 1 to 1 and a half cups basil leaves
  • ½ teaspoon salt
  • 2 cloves garlic
  • ¼ teaspoon pepper
  • ¼ cup pine nuts
  • 2 tablespoons parmesan cheese or cottage cheese
  • ¼ cup olive oil

TOMATO SAUCE

  • 3 tomatoes chopped
  • 1 small onion or half a large onion chopped finely
  • 1 heaped teaspoon of butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic chopped

CHICKEN

  • 2 x 150gm or more chicken breast
  • Fresh rocket for serving

*Use organic ingredients where possible.*

METHOD

  1. Turn oven on to 200 degrees Celsius (fan forced)
  2. Toast pine nuts on stove till slightly golden
  3. Place basil, garlic, pine nuts, salt & pepper in a food processor and pulse until basil is chopped. Turn on high and slowly add olive oil. Pour into bowl and mix in the cheese. Put aside.
  4. With a knife, slit each chicken breast lengthways to form a large pocket. Spoon half the pesto mixture into the each chicken breast. Place each chicken breast onto a piece of pre-cut baking paper and wrap until firmly sealed. Place both onto an ovenproof tray (folds underneath) and place on middle shelf of oven. Bake for 30 minutes.
  5. While the chicken is in the oven, place onion and butter in a saucepan and sauté until soft. Add the tomatoes, garlic, salt pepper and simmer for 10 minutes.
  6. Prepare both plates by placing
  7. Put a small handful of rocket in the middle. Place the chicken breast on top of the rocket and spoon the sauce over the chicken.
  8. Serve immediately

*Serves 2*