Chicken, Pesto and Bacon Pan-Fry

cook 20 mins
  • 4 small chicken breasts, about 150 g (5 oz) each
  • 4 tablespoons pesto
  • 4 good-quality back bacon rashers
  • 2 tablespoons olive oil
  • seasonal vegetables
  • new potatoes (optional)
  • Make a slit in each chicken breast along its length. Open and fill with the pesto. Stretch each bacon rasher with the back of a sharp knife to lengthen, then wrap tightly around the chicken breast to enclose the pesto filling.
  • Heat the oil in a large heavy-based frying pan and cook the chicken breasts over a medium-high heat for 10–12 minutes until golden and cooked through.
  • Serve the chicken with seasonal vegetables and new potatoes, if liked.
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