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Chicken with tomato, walnut and basil pesto
Chicken with tomato, walnut and basil pesto
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor baked chicken with walnut-basil stuffing, paired with creamy cannellini bean mash for a nutritious and tasty meal.
Ingredients:
  • 13.80 gm walnut kernels, chopped
  • 82.50 ml fresh basil leaves, firmly packed
  • 1 tsp lemon rind, finely grated
  • 110g (1/2 cup) semi-dried tomatoes, chopped
  • 40.00 gm water
  • 4 (150g each) chicken breast fillets
  • 9.20 gm extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 80ml (1/3 cup) salt reduced chicken style liquid stock
  • 21.00 gm lemon juice
  • Broccolini, steamed, to serve
  • Green beans, steamed, to serve
  • Baby basil, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. In a small food processor, finely chop walnuts, basil, and lemon rind. Add tomatoes and water, then process until you achieve a thick and spreadable mixture.
  • Create a pocket in the thickest part of each chicken breast by making a horizontal slit, ensuring not to cut through completely. Stuff the pockets with the pesto mixture and secure with toothpicks.
  • Preheat a non-stick frying pan over high heat and lightly coat it with oil. Sear the chicken for 2 minutes on each side until golden brown. Then, transfer the chicken to a baking tray and bake for 12 minutes until fully cooked.
  • Heat oil in a saucepan over medium heat. Sauté garlic for 30 seconds. Pour in the beans and stock, simmer for 2 minutes. Stir in the juice, then roughly mash and season to taste.
  • Prior to serving, gently pull out the toothpicks from the chicken breasts. Proceed to slice the chicken into serving portions. Plate the chicken alongside creamy mashed potatoes, a fresh green salad, fragrant basil leaves, and a drizzle of tangy lemon juice. Enjoy your delicious meal!

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