Published Friday, 24 August, 2012 by Sarah19
Serves 2-4 people (depending on how much chicken you use)
preheat oven to 180 degrees/ gas mark 4. Place a layer of tin foil over a baking tray/oven proof dish and coat in two tbsp of olive oil.
step 2: take a chicken breast and cut it in half longways so that you have two thin fillets. (2 thin fillets per person). Repeat for the rest of the chicken. Dip both sides of each fillet in the oil on the baking tray and place each one on the tray. Season with salt and pepper.
step 3: spread over 1/2 to one tsp of pesto on each fillet.Then slice the tomatoes and place 2-3 slices on each chicken fillet depending on the size of the tomatoes. Season.
step 4: food process the bread into fine breadcrumbs (can use a grater instead), and mix in the crushed garlic and 1 tbsp olive oil. Sprinkle evenly on top of the chicken and tomatoes. Season and drizzle any remaining olive oil on top.
step 5: cook in oven for 20-25 mins or until chicken is cooked all the way through and the breadcrumbs are golden brown and crispy.
Lentil Stuffed Tomatoes
This recipe is from a book about Tapas, very simple and delicious
A light, quick, easy lunch time recipe
very good at bbq's
Quick Snack :)