Stuffed Chicken Breast with Warm Potato Salad
Ingredients
Stuffed Chicken Breast
- 4 150gram chicken breasts
- 4 tbsp pesto
- 12 sundried tomatoes
- 100 grams bocconcini - or mozzarella
Warm Potato Salad
- 500 grams baby potatoes
- 1 punnet cherry tomatoes - halved
- 300 grams green beans - trimmed and sliced into 5cm lengths
- 3 tbsp pesto
Instructions
- Preheat oven to 200C
Stuffed Chicken Breast
- Slice each breast horizontally (but not all the way through). Spread over pesto, add sundried tomatoes and bocconcini. Season with salt and pepper.
- Place onto a baking dish, drizzle with a little olive oil and cook for 20 minutes.
Warm Potato Salad
- Cut the baby potatoes in half. Place in a large saucepan and cover with water. Add ½ tsp salt. Bring to the boil and cook for 10 - 15 minutes (or until nearly soft). Add the beans in the last 2 minutes of cooking.
- Drain and place into a serving bowl. Add tomatoes. Toss through pesto and season.
- TO SERVE Divide Chicken among plates and spoon over pan juices. Serve with warm potato salad.
Tips and Variations
Make your own pesto or buy one premade. A delicious alternative for this meal is one of the basil and cashew dips.
VEGETARIAN - Add the sundried tomatoes, bocconcini and a 120 gram bag of baby spinach to the warm potato salad (plus the additional pesto).
GLUTEN FREE
LOW CARB - Replace the potatoes with a 200 gram bag of spinach. Put all ingredients into a oven proof dish and warm in the oven for 10 minutes.
