Goat’s cheese & pesto stuffed chicken
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
A delicious way to cook a chicken breast fillet – the cheese and pesto creates a tasty sauce.
Ingredients
Chicken breast, skinless, raw
330 g
Goat's Cheese
40 g
Green Pesto
1 tablespoon(s), level
Chilli flakes
1 pinch
Dry white wine
50 ml
Lemon
1 medium
Garlic
2 clove(s), skin left on, squashed with the back of a knife
Sweet potato, raw
280 g
Salad leaves
100 g
Balsamic vinegar
1½ teaspoon(s)
Instructions
1
Preheat the oven to 200°C, 180°C fan, gas 6. Create a pocket in the thickest part of the chicken breasts and stuff with the goats cheese and pesto.
2
Put the chicken in a small baking dish. Cut 4 slices from the lemon and put 2 on each chicken breast, then sprinkle over the chillies. Add the garlic, white wine and the juice of the rest of the lemon. Season and cook for 20-25 minutes, or until the chicken is cooked through.
3
Meanwhile, pierce the sweet potatoes with a knife and cook in the microwave for 8-10 minutes until tender. Wrap in foil and finish off in the oven for 5 minutes.
4
Drizzle the balsamic glaze over the salad leaves and serve with the chicken and sweet potatoes.
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