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Photo of Creamy pesto baked chicken by WW

Creamy pesto baked chicken

5
Points® value
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
2
Difficulty
Easy
Chicken is a great choice for a healthy main meal – and here’s an interesting new way to serve it.

Ingredients

Chicken breast, skinless, raw

2 medium

Basil, fresh

2 leaf/leaves

Pesto Sauce

⅓ tablespoon(s), level, 2 teaspoons

Low Fat Soft Cheese

25 g

Calorie controlled cooking spray

4 spray(s)

Breadcrumbs, fresh

25 g, made from day-old bread

Parmesan Cheese

1 tablespoon(s), grated, finely grated

Cherry Tomatoes

16 individual, 2 branches on the vine

Pine nuts

10 g

Black pepper

⅛ teaspoon(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

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