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Ella’s Kitchen Roasty Red Pesto Chicken

By Ella’s Kitchen
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

7 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.