Bacon-Wrapped Pesto Chicken

cook 30 mins
  • 4 skinless chicken breasts
  • 3 tablespoons red or green pesto
  • 125 g (4 oz) ball mozzarella, sliced
  • 2 tomatoes, sliced
  • 50 g (2 oz) young spinach leaves, washed
  • 8 pancetta slices or rindless streaky bacon rashers
  • new potatoes and green vegetables, or tagliatelle and tomato-based sauce, to serve
  • Slice the chicken breasts almost in half horizontally, then open up and spread the pesto all over both cut sides. Layer the mozzarella, tomatoes and spinach over the bottom half of each chicken breast, then fold over the top to cover the filling. Wrap each stuffed chicken breast in 2 slices of pancetta or bacon and arrange in an ovenproof dish.
  • Cook in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 20–25 minutes until cooked through and golden. Pierce the chicken with a skewer or sharp knife, to check that the juices run clear, then serve with new potatoes and green vegetables or tagliatelle with a tomato sauce.
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