Creamy Pesto-stuffed Chicken Traybake
By Lisa Faulkner
Published on 26 March 2023
A couple of tablespoons of leftover pesto are put to good use in this Creamy Pesto-stuffed Chicken Traybake from Celebrity MasterChef winner Lisa Faulkner. Simply slice a pocket in the chicken breasts and fill with a moreish mixture of cream cheese and pesto, then roast with sweet potato, cherry tomatoes and courgette. Other types of pesto work just as well or try it with an olive tapenade. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 1 large red onion, cut into wedges
- 2 medium sweet potatoes (approx. 550g), peeled and cut into chunks
- 1 tbsp of olive oil, plus extra for drizzling
- 8 smoked streaky bacon rashers
- 4 skinless chicken breast fillets
- 2 tbsp of green pesto
- 4 tbsp of soft cream cheese
- 4 garlic cloves, crushed or grated
- 1 large courgette, cut into chunks
- 200 g of cherry tomatoes
Method
Step 1
Preheat 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.Step 2
Meanwhile, mix together the cream cheese, pesto and some seasoning in a small bowl.Step 3
Cut 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).Step 4
Remove 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.