Italian-style hasselback chicken
SmartPoints® value per serving
This Italian-inspired dish of chicken stuffed with pesto,mozzarella and tomato makes a great midweek meal, but is also special enough for entertaining
New potatoes, raw
500 g, halved
Chicken breast, skinless, raw
2 tablespoons, level
250 g, cut into 14 equal slices
4 large, cut into 14 equal slices
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large roasting tin and drizzle with half the oil. Add the garlic, season, and roast for 30-35 minutes until golden.
- Meanwhile, line a second roasting tin with baking paper. Cut each chicken fillet with the Hasselback Cutter to make 7 deep cuts about three-quarters of the way through, and transfer to the prepared tin. Spread a little of the pesto into each cut. Cut each slice of mozzarella and tomato in half (so you have 14/28 of each) and tuck a slice of each into the cuts. Bake for 25 minutes, until the chicken is cooked through and the mozzarella is melted.
- Meanwhile, bring a pan of water to the boil, add the beans and cook for 3-4 minutes until tender. Drain and serve with the hasselback chicken and potatoes.
Leave out the potatoes and serve with oven-baked butternut squash chips instead to reduce the SmartPoints to 5 per serving.