Goat’s cheese & pesto stuffed chicken
Chicken breast, skinless, raw
1 tablespoons, level
Dry white wine
2 clove(s), skin left on, squashed with the back of a knife
Sweet potato(es), raw
Salad (zero SmartPoints values)
- 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.
- 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.
- 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.
- Drizzle the balsamic glaze over the salad leaves and serve with the chicken and sweet potatoes.