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

1. Preheat the oven to 425. Cut a deep slash into each chicken breast to make a pocket.

2. Open out the chicken breasts and spread 1 tbsp of the pesto into each pocket.

3. Fold the chicken flesh back over the pesto and place in an ovenproof dish.

4. Mix the remaining pesto with the breadcrumbs, Parmesan and lemon rind.

5. Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with the oil.

6. 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.

7. Serve the chicken hot with roasted vine tomatoes.

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