Ingredients4 Boneless, Skinless Chicken Breasts
6 Tablespoons Pesto (store Bought Or Homemade)
4 Sun Dried Tomatoes Packed In Oil (from A Jar), Chopped Finely
8 pieces Thin Sliced Pancetta
Preparation
Preheat the oven to 400 F and line a rimmed baking sheet with foil for easy clean-up.
Slice a lengthwise pocket into thick side of the chicken breasts, trying not to cut it all the way through. Spoon some pesto and a quarter of the sun-dried tomatoes into the pocket of the chicken breasts.
Rub the outside of the chicken breasts with the rest of the pesto and place two pieces of pancetta on top of each of the chicken breasts. Put the chicken on the pan and place in the preheated oven.
Cook for 30 minutes or until the juices of the chicken run clear. Serve with a salad and perhaps some pasta tossed with a good quality marinara sauce.
0 comments:
Post a Comment