Baked Chicken Pesto

Directions

• 1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put a chicken breast on a chopping board and holding your knife parallel to the board, make a horizontal cut into the side of the breast to make a large pocket, being careful not to cut all the way through. Repeat with the remaining chicken breasts.
  2. Step 2Cut the mozzarella into 6 slices. Spoon 1tsp pesto into each chicken breast ‘pocket’, then stuff each with 2 sun-dried tomatoes and a slice of mozzarella. Arrange the chicken in a single layer in an ovenproof serving dish.
  3. Step 3In a bowl, mix the crème fraîche, cream cheese and remaining pesto together with some seasoning. Spoon the crème fraîche mixture over the chicken. Cover the dish with foil and cook in the oven for 20min.
  4. Step 4Meanwhile, in a separate bowl, mix the breadcrumbs, Gruyère, lemon zest, parsley and oil with some seasoning.
  5. Step 5Remove dish from the oven, remove foil and sprinkle breadcrumb mixture over the chicken. Return to oven, uncovered, for 20min, until cooked through and bubbling. Serve with steamed greens on the side, if you like.