Basil and bocconcini chicken

Total Time
Basil, parmesan and bocconcini wrapped up in roasted chicken breast served with roasted pumpkin wedges.
  • fresh basil
    1 cup(s), leaves, coarsley chopped
  • fresh garlic
    1 clove(s), crushed
  • grated parmesan cheese
    ¼ cup(s), (20g)
  • pumpkin
    800 g, cut into 8 wedges
  • olive oil
    1 tbs
  • skinless chicken breast
    540 g, (Buy 2 x 300g)
  • bocconcini
    120 g, (12 individual)
  • chicken stock
    ½ cup(s), (125ml)
  • pine nuts
    1 tbs, toasted (see tips)
  1. Preheat oven to 200°C or 180°C fan-forced. Combine basil, garlic and parmesan in a bowl.
  2. Place pumpkin in a 22cm x 30cm baking dish. Drizzle with half the oil.
  3. Cut each chicken breast horizontally into 2 thin fillets. Working with 1 at a time, place chicken between 2 sheets of plastic wrap. Pound gently with a rolling pin or meat mallet until 1cm thick. Top each chicken piece with one-quarter of both the basil mixture and bocconcini. Roll to enclose filling. Tie with kitchen string to secure.
  4. Heat remaining oil in a large non-stick frying pan over high heat. Cook chicken, turning, for 5 minutes or until browned. Place chicken on pumpkin in dish. Add ¼ cup (60ml) water to frying pan and bring to the boil. Pour over chicken.
  5. Bake for 15–20 minutes or until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before thickly slicing chicken.
  6. Add stock to hot baking dish and stir to heat through. Sprinkle pumpkin with pine nuts and drizzle chicken with stock mixture to serve.
SERVING SUGGESTION: Mixed salad leaves and cherry tomatoes, drizzled with balsamic vinegar.TIPS: You can use parsley instead of basil. To toast pine nuts, toss them in a small non-stick frying pan over medium-high heat until golden.

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