Chicken Pesto Pockets Recipes

Created in partnership with Delicious magazine

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

4 skinless chicken breasts
4 tbsps ricotta
1 x 190g Jar Salca' Sun-dried Tomato Pesto
8 rashers of pancetta or streaky bacon
4 sprigs of rosemary
few fresh basil leaves
2 tbsps olive oil
salt & black pepper

Instructions

Preheat an oven to 180°C

With a sharp knife, cut a pocket into the side of each chicken breast, about 3cms deep.

Then, in a bowl, mix together the ricotta, 3/4 jar of Sacla’ Sun-dried Tomato Pesto, a few fresh basil leaves and a grinding of black pepper, to form a thick paste. Generously spoon the paste into the pockets in the chicken. Then wrap each chicken breast with two rashers of pancetta/bacon and tuck a sprig of rosemary under the bacon.

Make a quick dressing for the outside of the chicken by mixing the remaining pesto and olive oil together and brush over the top of the each chicken breast. Season gently and bake in the oven for 20 - 25 minutes. Delicious served with a simple green salad.

Hey Pesto!