Categories: Chicken
Ingredients
- 4 chicken breasts
- 5 tbsp pesto sauce
- 3/4 cup fresh ciabatta breadcrumbs
- 1/4 cup grated Parmesan
- Finely grated rind of 1/2 lemon
- 2 tbsp olive oil
- Salt and pepper
- Roasted vine tomatoes, to serve
Directions
-
Preheat the oven to 425. Cut a deep slash into each chicken breast to make a pocket.
-
Open out the chicken breasts and spread 1 tbsp of the pesto into each pocket.
-
Fold the chicken flesh back over the pesto and place in an ovenproof dish.
-
Mix the remaining pesto with the breadcrumbs, Parmesan and lemon rind.
-
Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with the oil.
-
Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat.
-
Serve the chicken hot with roasted vine tomatoes.