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Whether or not you're planning an elaborate menu or just planning ahead for tomorrow Pesto filled chicken with roast vegetables. This recipe comes from several years of participating in at the kitchen. I find that including a few ingredients into a recipe adds thickness to what exactly is ordinarily dull. You may well be on the lookout for milder meals to make with your leftovers. Pleasant and gentle Pesto filled chicken with roast vegetables ideal for post-vacation. The components within this recipe make your tongue pounding, and have become waist-friendly when you require a'bite' following a busy holiday. Using several substances as choices, this soup is filled using a fall and spicy flavor which produces it tasty. An ideal Pesto filled chicken with roast vegetables to warm you up on cold winter months. Excellent for making use of leftover.

Excellent method to waste a single ingredient. This is really a fantastic Pesto filled chicken with roast vegetables plus a few of my favorites. If you are concerned about the nutrient value of a number of the dishes, avoid being. Although it might be low in calories, even though you are not getting much nutritional value from this won't sustain you personally, and you will only wind up hungry once more and again eating a lot more calories than you otherwise would have. Nutrition facts labels inform you exactly what's from the foods you consume. It helps you determine whether you have a healthy and balanced diet. Each and every recipe we share must get an ingredient label. Some recipes provide nutritional truth information. The component tag lists the number inside the area below. They're listed for each serving as a percentage of the everyday value.

How to make Pesto filled chicken with roast vegetables

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 800g eggplant, cut into 3cm chunks
  • 600g zucchini, cut into 3cm chunks
  • 2 1/2tablespoons olive oil
  • 4 large chicken breast fillets, trimmed
  • 1/2 cup pesto (rocket, basil or tomato), homemade, see notes, or store-bought
  • 500g cherry tomatoes
  • olive oil cooking spray

Rocket and parmesan salad

  • 100g rocket, trimmed
  • 100g parmesan cheese, shaved
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar

Method

  • Step 1 Preheat oven to 230°C. Grease a large roasting pan. Place eggplant, zucchini and oil in pan. Season with salt and pepper. Toss to coat. Roast for 20 minutes.
  • Step 2 Meanwhile, cut into each chicken breast lengthways to make a pocket (do not cut all the way through). Spoon 1 1/2 tablespoons pesto into each pocket. Close pocket and secure with toothpicks.
  • Step 3 Reduce oven to 200°C. Add tomatoes to roasting pan. Spray chicken with oil. Season with salt and pepper. Place on top of vegetables. Roast for 20 minutes or until chicken is cooked through.
  • Step 4 Make rocket and parmesan salad: Meanwhile, place rocket and parmesan in a bowl. Drizzle over oil and vinegar. Season with salt and pepper. Toss gently to combine.
  • Step 5 Remove toothpicks from chicken. Serve chicken with vegetables and rocket and parmesan salad.