Italian Chicken Breast Recipe

 Italian Chicken Breast Recipe

Ingredients

Pesto:

3 cloves of peeled garlic

15 basil leaves

50ml olive oil

100g of toasted cashews

100g of finely grated parmesan cheese

2 tablespoons of olive oil

Chicken:

4 raw chicken breasts, cleaned

½ small onion, chopped (finely chopped)

½ peeled zucchini, chopped

½ leek, chopped

200g of mozzarella di bufala cheese

1 teaspoon of cumin

150g of finely chopped sun-dried tomatoes

White rice to accompany

Preparation

1. Start by making the Pesto: In a food processor, add 3 cloves of garlic, 15 basil leaves, 50ml olive oil, 100g of toasted cashews and 100g of grated parmesan cheese. Blend everything until you get a dry and homogeneous mixture. Set aside.

2. In a frying pan, heat 2 tablespoons of olive oil and sauté 1 tablespoon of cumin until it is coated in the oil. Add ½ small, finely chopped onion and cook until the onion is golden. Season with salt and pepper.

3. Add ½ chopped leek, ½ peeled, finely chopped courgette, and 150g of chopped sun-dried tomatoes. Sauté everything for a few minutes and set aside.

4. Place 4 chicken breasts on a cutting board and, using a knife, make horizontal cuts, not cutting all the way through, so that you can fill in the gaps.

5. Place them in a glass dish. Stuff the chicken breasts with the pesto, then with the vegetable mixture and finally, crumble pieces of mozzarella and place on top.

6. Bake the chicken breasts in the oven for about 40 minutes at 150ºC.

7. Serve hot with white rice.