Creamy Pesto Chicken with Roasted Tomatoes, Potatoes & Baby Carrots

Toast Walnuts & Roast Vegetables:

Preheat the oven to 220°C. Wash the fresh produce. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots. Add cut potatoes and trimmed baby carrots into a baking dish. Drizzle with oil then add to the oven. Heat a medium, dry non-stick pan to medium heat. Add the walnuts and cook, stirring frequently, 2 to 3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Prepare Pesto:

Peel and mince ¾ of the garlic. Add the parmesan reserving ½ Tablespoon, basil leaves reserving a few for garnish, toasted walnuts, minced garlic and ¼ cup olive oil into a small processor or mortar and pestle and process until mixture forms a thick sauce. Season to taste with salt and pepper. Add additional olive oil as required to reach desired consistency.

Stuff Chicken:

Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and thickened cream, then carefully spoon about 2 Tablespoons into each chicken breast and smooth over the opening to seal. Tip: Add pesto depending on taste, note that too much can be overpowering. Reduce the oven to 200°C.

Crumb Chicken:

Brush a little oil over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each chicken breast on the plate and press gently all over with the breadcrumbs.

Bake Chicken:

Remove baking dish from oven and add crumbed chicken along with the tomatoes. Sprinkle remaining parmesan over crumbed chicken. Season tomatoes with salt and pepper. Drizzle lightly with oil. Cook in the oven for 20-25 minutes until the chicken starts to turn golden and is cooked through. If the vegetables need extra time, increase the oven temp to 230°C. Set aside the chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes as required.

You Plate It:

Divide chicken and vegetables between plates. Sprinkle with remaining basil leaves, roughly tearing as you add. Enjoy!