Pesto & Spinach Chicken
An easy yet impressive chicken recipe
Lay out around 50cm of tinfoil.
In the middle place a bed of spinach using as much or as little as you like.
Place your chicken breat directly ontop.
Cover the chicken with pesto.
Slice the mozerella into strips and lay over the pesto covered chicken.
Wrap the tin foil to make a bag.
Place in a pre-heated oven at 200C for 25-30 minutes.
Note: you can also add tomatos, mushrooms, onions ect to the bag which will cook in the juices.