Speedy stuffed chicken with pesto and pancetta
You can’t get much easier than this – just pop everything together in a tin, roast and let the flavours mingle. It makes a gorgeous creamy sauce too, to serve alongside.
Get ahead. You can assemble this several hours in advance and leave covered in the fridge.
SERVES 8 PREP 15 MINS
COOK 30 MINS
8 chicken breasts with skin on
50g white breadcrumbs
1tbsp chicken seasoning
2 x 70g pancetta pieces
1 red onion, chopped
1 lemon, zest and juice
2tbsp olive oil
200ml white wine
4tbsp crème fraiche
Small bunch fresh basil
1 Heat oven to 200C, Gas 6. Cut a 2cm slit in each of the chicken pieces, to make little pockets. Put into a non-stick roasting tin. Put the pesto into a bowl and mix in the breadcrumbs. Spoon the pesto into the chicken pockets.
2 Season chicken generously with salt and ground black pepper, then sprinkle over the chicken seasoning.
3 Scatter over the pancetta, red onion and lemon zest. Drizzle over the lemon juice and olive oil.
4 Pour the wine and crème fraiche into a jug and mix together with a fork. Pour around the chicken. Cook for 30 mins. Serve the chicken with fresh basil leaves, to finish and the sauce separately in a jug.
Per serving: 422 cals, 24g fat (5g saturated), 7g carbs