recipes
Stuffed chicken breast with pesto and cheese
Ingredients
- 400g chicken breast
- 50g ricotta (Benna)
- 50g mozzarella (Benna)
- 10g pesto (Star)
- 6 slices back bacon
- 6 walnut halves (Lamb Brand)
- 50g salted butter
- 3 tbsp. olive oil
- 3 cloves garlic
- 1 tsp chopped rosemary fresh
You will also need
- 2 sweet potatoes
- 3 sage leaves, chopped
- 1 knob butter
- 6 broccoli florets
- ½ red onion
- 6 cherry tomatoes
Method
Mix well the pesto and both cheeses until a paste fill in chicken breast and roll again back bacon. Put the butter, olive oil, rosemary, garlic and crushed walnuts in a small bowl and put in oven on low heat approximately 120`c until garlic starts browning. Remove from heat and serve on the chicken. Boil the sweet potatoes until soft, mash in butter and sage and season with salt and pepper. Boil the broccoli in boiling salted water. Add to the sautéed shredded onions and mix in cherry tomatoes.
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