Pesto Stuffed Chicken Breast
This stuffed chicken recipe may look impressive, but it's super easy to whip-up. Using store-cupboard staples – Sacla' Tomato & Mascarpone Intenso for the sauce, and Sacla' Classic Basil Pesto for the filling – there's no need to hit the shops.
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Cook Time
30 mins
Serves
4
Ingredients
- 4 Chicken breasts, with skin on
- Salt
- Black pepper
- ¾ jar Sacla’ Classic Basil Pesto
- 190g jar Sacla’ Tomato & Mascarpone Intenso
- 400g Canned chopped tomatoes
- A handful of Parmesan, grated
How to make the recipe
- Preheat the oven to 180°C/160°C fan
- Heat the frying pan, season the chicken and fry skin side down for 2 minutes until crispy
- Cut a pocket in the thickest side of each and spoon in Sacla’ Pesto
- Pour the Sacla’ Stir-in and the tomatoes into an oven proof dish. Sit the chicken breasts on top
- Grate Parmesan on top and bake for 20 minutes until chicken is cooked and sauce is boiling
