Great Chicken Dish Recipes

Cooking Time: 45 mins - 1 hr
Serves: 6   

Ingredients

6 skinless boneless chicken breasts 1 jar Sacla' Classic Pesto or Organic Green Pesto 50g pine nuts 10 chestnut mushrooms wiped and sliced 6-8 lean rashers of streaky bacon, cut into 5cm squares 400g half fat creme fraiche 6-8 fresh basil leaves, salt and pepper

Instructions

24hours before, carefully make 3 deep cuts across the top of the raw chicken. Place the chicken into a heatproof lasagne type dish, not metal. Thickly coat the chicken breasts with the Sacla' Pesto, making sure you work the Pesto well into the slits you have just made. Cover with cling film and place at the bottom of the fridge. Preheat the oven to 200°C, fan 180°C, Gas Mark 6. Remove the cling film and season with salt and pepper. Cover with foil and cook in the oven for 25minutes. Fry the bacon in a non-stick saucepan on a medium heat, stirring often for five minutes. Remove to kitchen paper and pat gently. After the chicken has been in the oven for 25 minutes remove the foil. Carefully add the creme fraiche, pine nuts, mushrooms and bacon. Stir all the ingredients until they are well combined and return to the oven with the foil removed for another 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and stir very gently to combine all the ingredients. Garnish with fresh basil.