Creamy pesto baked chicken
Chicken breast, skinless, raw
⅓ tablespoons, level, 2 teaspoons
Low Fat Soft Cheese
Calorie controlled cooking spray
25 g, made from day-old bread
1 tablespoons, grated, finely grated
16 individual, 2 branches on the vine
- Cut a pocket into each chicken breast, using a sharp knife. Place a basil leaf in each pocket. Mix together the pesto sauce and low fat soft cheese, then share this mixture between the pockets. Close the pockets and secure with cocktail sticks.
- Mist a roasting tray with calorie-controlled cooking spray. Arrange the chicken on the roasting tray and spray with calorie-controlled cooking spray. Mix the breadcrumbs and Parmesan cheese together and sprinkle over the chicken. Season with black pepper.
- Bake for 20 minutes, then scatter the pine nuts over the chicken and add the cherry tomato bunches. Bake for 5-6 more minutes. To check the chicken is done, insert a sharp knife into the thickest part – the juices should run clear. Serve, garnished with extra basil leaves.