Ella’s Kitchen Roasty Red Pesto Chicken
By Ella’s Kitchen
Published on 11 May 2021
The juiciness of
roast chicken + punchy pesto tingles tiny taste buds. A great recipe for little
teeth learning to chew from 7 months.
Yummy for babies!Chop up all the ingredients finely instead of
blending if your little one is 10months+Time and servings
55 minsTotal time
15 minsPrep time
40 minsCooking time
Ingredients
- 1 small of potato, (peeled and thinly sliced into rounds)
- 5 cm of leek, (Very thinly sliced, white only)
- 1 tomato, (sliced into rounds)
- 0.5 tsp of dried oregano
- 1 tsp of olive oil
- 1 tsp of red pesto
- 125 g of skinless chicken breast
Method
Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6. Place a large sheet of aluminium foil in a baking dish + arrange the potato in the middle in an even layer. Top with the leek + tomato, then sprinkle over the oregano + oil. Spoon the pesto over the chicken, then place on top of the tomato.Step 2
Gather up the edges of the foil + seal to make a parcel. Bake for 35–40 minutes until the potato is tender + the chicken is cooked through. Carefully open the parcel, remove the chicken + chop into four.Step 3
Whiz the remaining contents of the parcel with the chicken in a food processor, or using a h+ blender, until finely chopped, adding a little milk if necessary.