Name: Baked chicken stuffed with pea pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 60g frozen peas; 1 clove garlic peeled and chopped; 40g ricotta cheese; 2 tbsp fresh basil torn; Freshly ground black pepper; 2 skinless chicken breasts; 1 tsp olive oil

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 20 minutes

1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.

2. Cook the peas in a pan of lightly salted water for two minutes. Drain them and put them into a food processor with the garlic, ricotta, basil and plenty of black pepper. Blitz to a thick paste.

3. Carefully make a horizontal split in each chicken breast to form a pocket. Take care not to go right through the flesh.

4. Using a teaspoon, gently push the pea filling into each chicken pocket, and secure closed with a cocktail stick.

5. Brush with olive oil, season with a little more ground pepper and roast for 20 minutes.

6. Serve with a baked sweet potato or sweet potato salad.

Cook's tip

Make an easy sweet potato salad to go with it – just peel and dice 300g sweet potatoes and boil until tender. Drain well and toss with 1 tsp olive oil, 2 tbsp fresh orange juice, a small pinch of chilli flakes and 1 tbsp fresh torn basil.

Reader-tested recipe

This recipe has been tried and tested by members of our Patient Information Panel.

My husband and I thought this was delicious

Heart Matters reader Jude Staples said:

“My husband and I thought this was delicious. I served it with new potatoes, broccoli and baby carrots.”

Energy 956kJ 227kcal 11%

Carbs 3.7g -

Fat 5.6g Medium 8%

Saturates 2.1g Low 11%

Sugar 2g Low 2%

Salt 0.28g Low 5%

% = an adult's reference intake

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Ingredients

60g frozen peas

1 clove garlic, peeled and chopped

40g ricotta cheese

2 tbsp fresh basil, torn

Freshly ground black pepper

2 skinless chicken breasts

1 tsp olive oil

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Chicken breasts stuffed with pea pesto

Cook's tip

Reader-tested recipe

Nutritional Information

Tried this at home?

Ingredients

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