Reset: Suits all phases
Great Shape: protein, vegetable, fat, dairy
500g boneless skinless chicken breasts
1/3 cup basil pesto
1/3 cup sun-dried tomatoes, oil drained and reserved
1 cup shredded mozzarella cheese
salt and black pepper
1 cup cherry tomatoes, halved if large
2 cloves garlic, minced
2 Tbsp balsamic vinegar
1 pinch crushed red pepper flakes
¼ cup fresh basil, roughly torn
- Preheat the oven to 220°C. Slice the chicken through the middle horizontally to within 1 cm of the other side. Open the two sides and spread them out like an open book. Spread the pesto evenly on each side and then add the sun-dried tomatoes and cheese. Close the chicken sides like a book over the filling.
- Place the chicken in a 30cm oven-proof fry pan or shallow casserole. Rub with reserved sun-dried tomato oil and season with salt and pepper. Bake for 15 minutes.
- Add the tomatoes, garlic, balsamic vinegar, and a pinch of crushed red pepper flakes. Season the tomatoes with salt. Return to the oven and continue baking for another 10 minutes or until the chicken is cooked through.
- Remove from the oven. Top with fresh basil.