Food writer and blogger Jane Sarchet, who grows a lot of her own food on her small farm in Cornwall, shares with us her recipe for delicious sundried tomato and pest-stuffed chicken breasts. An ideal post-gym dinner, Jane suggests making slightly more and having the leftovers served with salad for lunch the next day.
- 2 skinless chicken breasts
- 2 tsp pesto
- 8 sundried tomatoes in oil, drained
- 1 bag of green beans, topped and tailed
- 4 sprigs of fresh thyme (as garnish)
- Preheat the oven to 190° (170° fan or gas mark 5)
- Lay the chicken breasts out on a chopping board and, using a very sharp knife, carefully slice a deep pocket in each from front to back.
- Using a teaspoon take a little oil from either the top of the pesto or the jar of tomatoes and drizzle it onto the chicken breasts. You only need a tiny amount. Rub it into the meat well.
- Drop a teaspoon of pesto into each chicken pocket and spread it around. (Note, do not put the teaspoon back into the jar of pesto if it has touched the raw chicken. Use a clean spoon for each breast).
- Lay four sundried tomato halves inside each chicken pocket and then move on to a baking tray.
- Put the chicken in the preheated oven for 25-30 minutes, or until the centre of the chicken hits 74°C when probed with a digital thermometer.
- Whilst the chicken is cooking, steam the green beans for 4-5 minutes. Serve with the cooked chicken and a couple of sprigs of fresh thyme to garnish.