Tuesday, 12 July 2011

Pesto stuffed chicken


Linguine, garden peas, pea shoots, basil, garlic, basil oil, pine nuts, cream cheese, chicken, bacon.
Following from my previous recipe - Linguine with pea pesto, this is a good serving suggestion, using the same creamy pesto to stuff the chicken.

1) Slice a pocket into the side of the chicken breast with a paring knife and stuff with two teaspoons of the pesto mix.

2) Seal the chicken with 2 - 3 slices of thin smoked bacon (or parma ham) and bake in the oven for 25 minutes.

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