Chicken with pesto

Chicken with pesto

This delicious chicken dish has a golden crispy cheese and breadcrumb topping for added texture

By , 21 September 2015

Be the first to rate this recipe

Chicken with pesto
  • 45 Mins

  • Serves: 4

  • Price: £1.37 per serving

Nutritional Info
Each 418g serving contains
  • Energy

    2272KJ

    543KCAL

    27%
  • Fat

    18.4g

    med

    26%
  • Saturates

    3.3g

    low

    17%
  • Sugars

    2.5g

    low

    3%
  • Salt

    0.84g

    low

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
Ingredients
  • 600g Smart Price Small Potatoes, cut into wedges
  • 1 tbsp sunflower oil, plus an extra 1 tsp for the topping
  • 4 Smart Price Chicken Breast Fillet Portions
  • 4 level tbsp pesto
  • 30g fresh white breadcrumbs
  • 50g Parmesan, grated
  • 320g Smart Price Sweetcorn (frozen)
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Toss the potatoes in 1 tbsp oil. Spread over a baking tray and cook in the oven for 35-40 minutes or until golden.

  • Meanwhile, line another baking tray with baking paper. Cut into one side of each chicken breast and slice almost all the way across to the other, then open out like a book. Put on the baking tray, cut-side up.

  • Mix the pesto with a third of the breadcrumbs and spread over the chicken.

  • Mix the remaining crumbs with half the Parmesan and put on the pesto topping. Sprinkle on the rest of the Parmesan and the 1 tsp oil.

  • Put in the oven with the potatoes for 20-25 minutes.

  • Simmer the sweetcorn in boiling water for 5 minutes, then drain and serve with the chicken and wedges.