Creamy Pesto-stuffed Chicken Traybake
Directions
- 1Preheat the oven to 220°C/200°C fan/gas 7. Place the sweet potato and onion wedges in a large roasting tin. Drizzle with 1 tbsp oil and season with salt and pepper; toss to coat. Roast for 15 mins, tossing halfway through.
- 2Meanwhile, mix together the cream cheese, pesto and some seasoning in a small bowl.
- 3Cut a slit in the side of each chicken breast to make a pocket, then push a heaped tbsp of pesto mix into each opening. Wrap 2 rashers of bacon around each breast (secure with a cocktail stick if you like).
- 4Remove the tray from the oven and fold through the cherry tomatoes, courgette and garlic. Make space for the chicken breasts and nestle them into the gaps. Drizzle with a little extra oil and roast for a further 25-30 mins, until the chicken is cooked through and golden. Remove from the oven and scatter over the basil leaves
Ingredients
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 large red onion, cut into wedges
- 1 tbsp olive oil
- 4 tbsp soft cream cheese
- 2 tbsp green pesto
- 4 skinless chicken breast fillets
- 8 smoked streaky bacon rashers
- 200 g cherry tomatoes
- 1 large courgette, cut into chunks
- 4 garlic cloves, crushed or grated
- 0 basil leaves
Equipment
large roasting tinsmall bowlcocktail stick
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