Zesty Sun-Dried Tomato Pesto Chicken


  • 1 pot or 3 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 1/2 Orange, juice and zest
  • 2 Skinless chicken breasts


  1. First preheat the oven to 200°C/400°F/Gas mark 6
  2. Mix together the Sacla’ Pesto, orange juice and zest
  3. Pour it into a plastic freezer bag and add the chicken
  4. Shake the bag to give the chicken an even covering
  5. If time allows, leave it in the fridge to marinate overnight or at least a couple of hours
  6. Next lay the chicken in a roasting tray and bake in oven for 20 minutes, turning over half way
  7. Check the chicken is cooked through, slice thinly and serve
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