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Hasselback pesto-stuffed chicken breasts
Hasselback pesto-stuffed chicken breasts
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Try this irresistible Hasselback Chicken stuffed with pesto, bacon, and bocconcini for a delicious midweek meal.
Ingredients:
  • 4 chicken breast fillets
  • 4 rashers rindless streaky bacon
  • 90g (1/3 cup) Basil & Rocket Pesto
  • 55g fresh buffalo bocconcini, sliced (see note)
  • 6g (about 36g) oil-free sundried tomatoes, cut into thin strips
  • 50g coarsely grated Colby cheese
  • Steamed greens, to serve
Instructions:
  • Preheat the oven to 190C/170C fan forced. Line a rimmed baking tray with parchment paper. Make 5-6 shallow crosswise cuts in each chicken breast, spacing them 2 cm apart, making sure not to cut through completely. Arrange the chicken on the prepared tray, cut-side up.
  • - Tear the bacon into large pieces and place one piece into each slit. - Add small dollops of Pesto into each slit. - Insert a piece of tomato into each slit and place bocconcini into every second or third slit. - Top the chicken with cheese, season, and spray with olive oil. - Bake for 35-40 minutes until the cheese is melted and golden, and the chicken is cooked through. - Serve with steamed greens.

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