January 16, 2019

Serves 4

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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven. Top with fresh basil.
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