Chicken Breasts Stuffed with Sun-dried Tomato Pesto and Feta
An easy recipe packed with flavour - awesome as a starter on a bed of wild rocket, or with mash and home-grown organic spinach as a main course.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 35 mins
Preheat the oven to 180 °C.
Wash the leeks and pat them dry. Place them in the bottom of an oven dish and drizzle with oil.
Mix the pesto and crumbled feta cheese with the chopped chives. Cut a pocket in each of the breasts, taking care not to cut them all the way through. Place about 2 Tbsp (30 ml) of the filling inside each breast and fold closed. Rub with oil and keep to one side until you have prepared them all. Sprinkle with Maldon salt. Wrap each breast tightly in a slice of Prosciutto and place on top of the leeks.
Bake in the oven for 30 minutes and then brown the tops under the grill for about another 5 minutes.
Serve on a bed of wild rocket as a starter, or with mash and home-grown organic spinach as a main course.