Recipes
Chicken with pesto
This delicious chicken dish has a golden crispy cheese and breadcrumb topping for added texture
This delicious chicken dish has a golden crispy cheese and breadcrumb topping for added texture
Cook: 45 Mins
Serves: 4
Price: £1.37 per serving
Nutritional Information
Each 418g serving contains
Energy
2274kj
543kcal
2274kj
543kcal
27%
Fat
18.4g
18.4g
Med
26%
26%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
2.5g
2.5g
Low
3%
3%
Salt
0.84g
0.84g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
544kj/130kcal
Typical energy values per 100g:
544kj/130kcal
Ingredients
600g Smart Price Small Potatoes, cut into wedges
1 tbsp sunflower oil, plus an extra 1 tsp for the topping
4 Smart Price Chicken Breast Fillet Portions
4 level tbsp pesto
30g fresh white breadcrumbs
50g Parmesan, grated
320g Smart Price Sweetcorn (frozen)
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Toss the potatoes in 1 tbsp oil. Spread over a baking tray and cook in the oven for 35-40 minutes or until golden.
2
Meanwhile, line another baking tray with baking paper. Cut into one side of each chicken breast and slice almost all the way across to the other, then open out like a book. Put on the baking tray, cut-side up.
3
Mix the pesto with a third of the breadcrumbs and spread over the chicken.
4
Mix the remaining crumbs with half the Parmesan and put on the pesto topping. Sprinkle on the rest of the Parmesan and the 1 tsp oil.
5
Put in the oven with the potatoes for 20-25 minutes.
6
Simmer the sweetcorn in boiling water for 5 minutes, then drain and serve with the chicken and wedges.