Try making your own pesto for this hasselback chicken traybake with our homemade pesto recipe.
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Ingredients
- skinless chicken breasts 4
- mozzarella 1 ball, thinly sliced
- sun-dried tomatoes 4, sliced
- basil leaves a handful
- olive oil
- fresh pesto 4 tbsp
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Cut slashes into the chicken breasts widthways, about 2cm apart. Go about two-thirds through the chicken – you don’t want to cut all the way.
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Step 2
Add a thin slice of mozzarella, a thin slice of tomato and a basil leaf to each cut and add to a baking tray. Season and drizzle with olive oil. Bake for 15-20 minutes until the chicken is cooked and the cheese has melted. Drizzle over the pesto and a few more basil leaves. Serve with a green salad and pasta or potatoes.
Nutritional Information
- Kcals 301
- Fat 16.4g
- Saturates 6g
- Carbs 1.5g
- Sugars 1.1g
- Fibre 0.5g
- Protein 36.5g
- Salt 0.8g