Ingredients
- chicken breasts 2
- olive oil
- red pesto 4 tbsp
- roasted red peppers from a jar 2 large, sliced
- mozzarella 125g ball, sliced
- basil a few leaves
- salad to serve
Method
-
Step 1
Butterfly the chicken breasts by cutting in half horizontally (but not all the way through) and opening up like a book. Lay clingfilm over the top and gently bash until they are a similar thickness all over.
-
Step 2
Heat a non-stick frying pan to hot then lightly oil and season the chicken and add to the pan. Sear for 2-3 minutes on each side until golden and cooked through.
-
Step 3
Lift onto a baking tray then spread the pesto over each breast. Add a couple of slices of pepper and top with the mozzarella. Season.
-
Step 4
Slide under a hot grill and cook until the cheese is melted and bubbling. Finish with some fresh basil and serve with salad.
Nutritional Information
- Kcals 438
- Fat 26.5g
- Saturates 10.8g
- Carbs 5.2g
- Sugars 1.5g
- Fibre 1g
- Protein 44.1g
- Salt 1.4g
