No shame in using shop-bought pesto here. This recipe is packed with flavour and couldn’t be simpler, perfect for a mid-week dinner that delivers on the flavour front too. Serve alongside crusty bread or new potatoes, an absolute must for mopping up all those delicious juices.
Time
35 mins
Serves
2
Difficulty
Easy
Ingredients
• 360g Field & Flower Chicken Breasts
• 160g cherry tomatoes, halved
• 75g buffalo mozzarella
• 2 tbsp pesto
• 1 clove garlic, finely diced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Sea salt & freshly cracked black pepper
Instructions
1. Preheat the oven to 180C. Combine the chopped tomatoes, garlic, vinegar, honey, olive oil and seasoning in a roasting tin and mix well.
2. Cut a slice in the middle of each chicken breast, making sure not to cut the whole way through. Stuff each breast with a tablespoon of pesto.
3. Nestle the chicken amongst the tomatoes, top with torn mozzarella and bake in the hot oven for 20-25 minutes until the chicken is cooked through.
4. Serve with new potatoes or crusty bread to soak up the juices.
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