2 chicken breasts – cut as advised
About 3 spoonfuls of green pesto (or 1/2 tbsp for every piece of chicken)
Enough basil leaves to put two in each piece of chicken
2 cloves of garlic, crushed, or sliced very finely
Tomato pureé (if you haven’t got this, use the juice from a tin of tomatoes and save the tomato for another dish)
Salt and pepper
This baked dish is simple and colourful. It uses ‘mini fillet breasts’ but you can use normal sized ones and cut them into 2 inch goujons.
1. Preheat the oven to 220C
2. Slice the chicken breasts, but not all the way through.
3. Place two basil leaves in the slice and some of the crushed or sliced garlic (N.B. I really like garlic, so if you’re not as avid a fan leave it out).
4. Spoon the tomato pureé/tomato juice and pesto on the chicken (about a tsp of each on each piece of chicken).
5. Put the chicken in a baking tray. You might find it easier to do all the fiddly stuff with the chicken already in the tray.
6. Season with salt and pepper and drizzle with olive oil. Be careful – there’s a high salt content in pesto, so bear that in mind when you’re sprinkling your sodium chloride.
7. Bake in the oven for 20-30 minutes. Cut the chicken in half before you serve to make sure that it is cooked all the way though.
8. Serve with a jacket potato and/or green salad.