Sunday, April 19, 2009

20090419 Creamy Pesto Chicken

(SOURCE: BBC GoodFood Magazine)

The chicken tastes so much and so good. So I strongly recommend a simply green side salad.

4 boneless chicken breasts
3 tbsp green pesto
85g mascarpone
4 tbsp olive oil
100g breadcrumbs
handful pine nuts

1. Heat oven to 200 degree C. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
2. Brush a little oil all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish.
3. Cook in the oven for 20 to 25 minutes until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 minutes more.

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