Goats cheese and pesto chicken
I promised an easy chicken recipe in one of my previous posts so that is what you lovely people are getting today.
I rarely eat chicken, as I don't like to buy it if it isn't free range and otherwise it can cost up to eight quid... I'll take the Quorn please. But, every now and then we manage a trip to Aldi, where the free-range chicken isn't extortionate. Because it's such a rare occasion I like to make the chicken the main event, and this incredibly easy way to cook it is lovely served with vegetables of your choice.
This recipe is one normally made with mozzarella, and is delicious when done so. I, for some reason, was craving goats cheese when we made this, so I decided to try it instead, and the results proved excellent!
All you need is..
To serve two.
- Two chicken breasts
- Two tbsp of basil pesto
- 4 slices of goats cheese, or mozzarella
- Vegetables, to serve
- Cut a slice into each chicken breast, making sure you don't go all the way through, so it forms a sort of 'pocket'. Saying that though, I often find that chicken breasts have a ready made 'pocket', meaning you don't have to slice them, check the underside before you do so.
- Into each pocket, spread a tbsp of pesto, then lay a slice of goats cheese on top. Fold the chicken over so the pocket is sealed (you can use toothpicks to do this really thoroughly, but I don't bother. Mainly because I don't have toothpicks).
- Then, on the top of each breast, spread another spoonful of pesto, and put the remaining slice of cheese on top of that. Place the chicken in a baking tray, lined with foil, and cook for 20 to 30 minutes, until the cheese is golden and the chicken is cooked through.