Pesto Stuffed Chicken with Roasted Tomatoes, Potatoes and Baby Carrots

Preheat oven to 220°C. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots and place in a baking dish. Drizzle with oil then add to the oven, cook for 20-25 minutes or until veg is tender. Heat a pan to medium heat. Add the walnuts and cook, stirring frequently, 2-3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Peel and mince garlic. Add the parmesan, basil leaves (reserving a few for garnish), toasted walnuts, garlic and ¹⁄₄ 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.

Use a small sharp knife to make a slit along the side of each chicken to form a pocket. Mix together the pesto and cream, then carefully spoon about 2 Tbsp into each piece of chicken 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.

Coat each piece of chicken in mayonnaise 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.

Add crumbed chicken and cherry tomatoes to the baking dish. Season tomatoes with salt, pepper and oil. Bake 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. Remove chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes.

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

Preheat oven to 220°C. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots and place in a baking dish. Drizzle with oil then add to the oven, cook for 20-25 minutes or until veg is tender. Heat a pan to medium heat. Add the walnuts and cook, stirring frequently, 2-3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Peel and mince garlic. Add the parmesan, basil leaves (reserving a few for garnish), toasted walnuts, garlic and ¹⁄₄ 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.

Use a small sharp knife to make a slit along the side of each chicken to form a pocket. Mix together the pesto and cream, then carefully spoon about 2 Tbsp into each piece of chicken 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.

Coat each piece of chicken in mayonnaise 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.

Add crumbed chicken and cherry tomatoes to the baking dish. Season tomatoes with salt, pepper and oil. Bake 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. Remove chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes.

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

Preheat oven to 220°C. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots and place in a baking dish. Drizzle with oil then add to the oven, cook for 20-25 minutes or until veg is tender. Heat a pan to medium heat. Add the walnuts and cook, stirring frequently, 2-3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Peel and mince garlic. Add the parmesan, basil leaves (reserving a few for garnish), toasted walnuts, garlic and ¹⁄₄ 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.

Use a small sharp knife to make a slit along the side of each chicken to form a pocket. Mix together the pesto and cream, then carefully spoon about 2 Tbsp into each piece of chicken 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.

Coat each piece of chicken in mayonnaise 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.

Add crumbed chicken and cherry tomatoes to the baking dish. Season tomatoes with salt, pepper and oil. Bake 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. Remove chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes.

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

Preheat oven to 220°C. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots and place in a baking dish. Drizzle with oil then add to the oven, cook for 20-25 minutes or until veg is tender. Heat a pan to medium heat. Add the walnuts and cook, stirring frequently, 2-3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Peel and mince garlic. Add the parmesan, basil leaves (reserving a few for garnish), toasted walnuts, garlic and ¹⁄₄ 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.

Use a small sharp knife to make a slit along the side of each chicken to form a pocket. Mix together the pesto and cream, then carefully spoon about 2 Tbsp into each piece of chicken 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.

Coat each piece of chicken in mayonnaise 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.

Add crumbed chicken and cherry tomatoes to the baking dish. Season tomatoes with salt, pepper and oil. Bake 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. Remove chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes.

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

Preheat oven to 220°C. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots and place in a baking dish. Drizzle with oil then add to the oven, cook for 20-25 minutes or until veg is tender. Heat a pan to medium heat. Add the walnuts and cook, stirring frequently, 2-3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Peel and mince garlic. Add the parmesan, basil leaves (reserving a few for garnish), toasted walnuts, garlic and ¹⁄₄ 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.

Use a small sharp knife to make a slit along the side of each chicken to form a pocket. Mix together the pesto and cream, then carefully spoon about 2 Tbsp into each piece of chicken 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.

Coat each piece of chicken in mayonnaise 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.

Add crumbed chicken and cherry tomatoes to the baking dish. Season tomatoes with salt, pepper and oil. Bake 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. Remove chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes.

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

Preheat oven to 220°C. Cut potatoes into 1 cm rounds and trim the ends off the baby carrots and place in a baking dish. Drizzle with oil then add to the oven, cook for 20-25 minutes or until veg is tender. Heat a pan to medium heat. Add the walnuts and cook, stirring frequently, 2-3 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside.

Peel and mince garlic. Add the parmesan, basil leaves (reserving a few for garnish), toasted walnuts, garlic and ¹⁄₄ 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.

Use a small sharp knife to make a slit along the side of each chicken to form a pocket. Mix together the pesto and cream, then carefully spoon about 2 Tbsp into each piece of chicken 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.

Coat each piece of chicken in mayonnaise 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.

Add crumbed chicken and cherry tomatoes to the baking dish. Season tomatoes with salt, pepper and oil. Bake 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. Remove chicken to rest and add the vegetables back to the oven. Cook for another 5-10 minutes.

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