2 x 150 g (5 1/2 oz) skinless chicken breasts
4 large fresh basil leaves
1 tablespoon pesto sauce
75 g (2 3/4 oz) low fat soft cheese
1 beefsteak tomato, sliced
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper
4 large fresh basil leaves
1 tablespoon pesto sauce
75 g (2 3/4 oz) low fat soft cheese
1 beefsteak tomato, sliced
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper
method
1. Preheat the oven to Gas Mark 5/190°C/fan oven I70°C.
2. Make a slit along the length of each chicken breast and push two basil leaves into each slit.
3. Beat together the pesto and soft cheese and spread this mixture on top of each chicken breast. Season and then lay the chicken in a shallow ovenproof dish.Top with a layer of tomato slices.
4. Sprinkle the Parmesan cheese over the top and bake in the oven for 30 minutes. Serve hot.
2. Make a slit along the length of each chicken breast and push two basil leaves into each slit.
3. Beat together the pesto and soft cheese and spread this mixture on top of each chicken breast. Season and then lay the chicken in a shallow ovenproof dish.Top with a layer of tomato slices.
4. Sprinkle the Parmesan cheese over the top and bake in the oven for 30 minutes. Serve hot.
serving amount
serves 2.
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