INGREDIENTS 

• 3 tbsp. Sacla’ Sun-Dried Tomato Pesto
• 1/2 orange, juice and zest
• 2 skinless chicken breasts

INSTRUCTIONS 

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