Chicken Breasts with Pesto Filling and Parmesan Breadcrumb Crust
Recipe adapted from "Step-by-Step Italian" (Parragon Books Ltd, 2011)
Servings 4 servings
Ingredients
- 4 skinless boneless chicken breasts
- 3 tablespoons basil pesto
- 2 tablespoons black olive pesto
- 3/4 cup fresh breadcrumbs from a loaf of day old bread
- 4 teaspoons plus 1/4 cup grated Parmesan cheese
- grated rind of 1/2 lemon
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 425°F. Cut a deep slash into each chicken breast to make a pocket.
- Combine the basil pesto and olive pesto. Spread 1 tablespoon of pesto and 1 teaspoon of parmesan cheese in each pocket.
- Fold the chicken flesh back over the filling and place in an oiled baking dish.
- Mix the remaining pesto with the breadcrumbs, 1/4 cup of parmesan and lemon rind. Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with olive oil.
- Bake for about 20 minutes or until the juices run clear when a skewer is inserted into the thickest part of the meat.