Ingredients :
- 1/4 cup Walnut kernels
- 1/3 cup Basil leaves, firmly packed
- 1 1/2 tsp Grated lemon rind
- 1/2 cup Sundried tomatoes
- 2 tbsp Water
- 4 Chicken breasts
- 1 Olive oil for frying
- 1 tsp Crushed garlic
- 1 (Smashed Canellini beans on the side)
- 2 can (400g) cannellini beans, drained and washed
- 1/3 cup Chicken stock
- 1 tbsp Lemon juice
- 1 Steamed veggies of your choice
Method :
- Preheat oven to 200C/180C fan forced.
- Process walnut, basil and lemon rind in a small food processor until finely chopped.
- Add tomato and water. Process until thick and spreadable.
- Cut a horizontal slit in thickest part of each chicken breast to create a pocket, taking care not to cut all the way through. Fill pockets with pesto mixture. Use toothpicks to secure.
- Heat a non-stick frying pan over high heat. Spray with oil. Cook chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 12 minutes until cooked through.
- Meanwhile, heat oil in a saucepan over medium heat. Stir in the garlic for 30 seconds. Add the beans and stock. Simmer for 2 minutes. Add juice. Coarsely mash. Season.
- Remove toothpicks. Slice chicken. Serve with Canellini bean smash and veggies. Enjoy!
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