*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.
"Oh my, oh my....this chicken recipe is soooooooooooo yummy!!! My husband made a request to me to try to cook this dish...And it's absolutely delicious! Good choice! The good thing also it's very easy to prepare and only a quick cooking! Love it really! Try this one guys I'm pretty sure you will love it too!"
INGREDIENTS:
4 skinless, boneless chicken breasts (i used chicken thighs)
5 tablespoon pesto sauce (you can use basil pesto or green olives pesto)
40g/ 1 1/2 oz ciabatta breadcrumbs (ciabatta is an italian kind of bread... i used ordinary breadcrumbs)
25g/ 1oz Parmesan cheese, grated
finely grated rind of 1/2 lemon
2 tbsp olive oil
roasted vine tomatoes, to serve (optional)
1. Preheat the oven to 220 degrees centigrade/ 425 degrees Fahrenheit/Gas Mark 7. Cut a deep slash into each chicken breasts to make a pocket.
2. Open the chicken breasts and spread 1 tablespoon of the pesto into each pocket.
3. Fold the chicken flesh back over the pesto and place in an ovenproof dish.
4. Mix the remaining pesto with the breadcrumbs, Parmesan and lemon rind.
5. Spread the breadcrumb mixture over the chicken breasts. Season to taste with salt and pepper and drizzle with the oil.
6. Bake in the preheated oven for about 20 minutes, or until juices run clear, when a skewer is inserted into the thickest part of the meat.
Serve the chicken hot with roasted vine tomatoes.
I served mine with chicken and vegetable flavoured rice i bought at the supermarket and buttered mix garden veggies.
TIP:
It would be more delicious to use chicken thighs as thighs are soft and more tastier. Anyway, in all my cooking I preferred to use thighs all the time.
Thank you and Enjoy!
No comments:
Post a Comment