Name: Chicken with pesto and Parmesan recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 75g (3oz) Parmesan cheese; 4 skinless, boneless chicken breasts; 4tsp green pesto sauce; 12 fresh basil leaves; 3tbsp olive oil; 500g (1lb 2oz) baby carrots, halved; 2 peppers, deseeded and cut into chunks; 1 large red onion, sliced into thin wedges; Salt and freshly ground black pepper

By GoodtoKnow

published 2 July 2019

For a great main course for family or friends that's easy to make and not too expensive, try this delicious chicken recipe with peppers, carrots and pesto.

Ingredients

75g (3oz) Parmesan cheese
4 skinless, boneless chicken breasts
4tsp green pesto sauce
12 fresh basil leaves
3tbsp olive oil
500g (1lb 2oz) baby carrots, halved
2 peppers, deseeded and cut into chunks
1 large red onion, sliced into thin wedges
Salt and freshly ground black pepper

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Method

To make this chicken breast recipe, grate the Parmesan cheese and set to one side. Preheat the oven to 190°C (fan oven 170°C, gas mark 5).
Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread 1tsp of pesto sauce into each one, and share the Parmesan between them. Top with the basil leaves, then close the pockets and secure with cocktail sticks.
Spoon 2tbsp of the olive oil into a roasting pan and add all the vegetables, tossing them to coat. Season with a little salt and black pepper to taste.
Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, and transfer to the oven. Roast for 25-30 mins, until the chicken is cooked and the vegetables are tender. Serve immediately.

Top Tip for making Chicken with pesto and Parmesan

Cook's tip: Use red pesto sauce or sun-dried tomato puree as an alternative to green pesto.

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