2 chicken breasts
pesto see recipe
soya parmesan cheese
ground pepper - white
olive oil
On a clean board remove the small strip from the chicken breast and keep for other recipe e.g., chicken strips for your children, or chicken-rice soup.
Make a cut legthwise in the breast, going almost right through the breast, making a good cavity.
Stuff the cavity with pesto. Pin the cavity mouth shut with toothpicks.
Coat the surface of the chicken with olive oil. Sprinkle with pepper and grated cheese.
Bake in hot oven (375) 25-30 mins.
Suggestions:
Drizzle with olive oil and a little balsamic vinegar and serve hot with mixed green salad, pasta, mixed bean salad.
Allow to cool in refrigerator. Cut across the breast 1cm slices. Use on salads or as an appetizer on rounds of toast or rice crackers. Season with Louisiana hot sauce.