Credit Jacqui Spruce for this one. Gorgeous and… the chicken is good too!
Ingredients for 6 people
Preheat the oven to 200°c (or if you were planning to serve with baked potatoes place the chicken in the oven 40 minutes before the end of the cooking time)
6 Chicken breast fillets
6 thick slices of Wensleydale cheese
20 cherry tomatoes cut in half
250g mushrooms cut in half
100g black olives cut in half
6 tsp of basil pesto
½ glass white wine
Salt and pepper
Cooking Method:
- Place a large piece of kitchen foil on a baking tray. Foil needs to be twice as long as the tray as you will be wrapping the chicken up in a foil parcel to cook.
- Slice each chicken breast in half lengthways, ensuring that you do not go all the way through. You want to make a pocket for cheese to sit in.
- Place the cheese inside the chicken and sit the chicken on the baking tray. Season with salt and pepper.
- Smear each chicken breast with 1 tsp of Pesto.
- Sprinkle the mushrooms, tomatoes and olives over and around the chicken and pour the white wine gently around the chicken.
- Wrap the chicken up in the foil making a parcel and ensuring that none of the liquid can escape during cooking.
- Place in the oven for 40 minutes.
- Put the chicken, mushrooms, tomatoes and olives on a plate and pour over some of the cooking liquid as a light sauce.
- Serve with baked potatoes, a dressed green salad and some lightly steamed green beans.
