Web-exclusive - Stuffed Chicken Breast with Capsicum and Cashew Pesto |
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These look fancy for a dinner party but really are quite simple to prepare. Roasted red capsicums are available in jars or from the deli counter at supermarkets.
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- 8 boneless chicken breasts, skin on
- 8 roasted red capsicum halves
- About 24 fresh sage leaves
- 8 slices streaky bacon
- 3-4 tablespoons olive oil
Pesto:
- 4 roasted red capsicums in oil
- 1 cup roasted salted cashews
- 2 small cloves garlic, peeled
- 1 cup extra virgin olive oil
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Preheat oven to 180°C. Slice each chicken breast lengthways through the fleshiest part and flatten out. Place a capsicum half and a few sage leaves on each one and season well with salt and pepper. Firmly roll up and wrap with bacon. Place in a baking dish and brush with oil. Bake 20-25 minutes or until juices run clear.
Pesto: Combine capsicums, cashews and garlic in a food processor. With motor running, gradually add oil.
To serve, slice chicken on an angle and plate with pesto on the side. Serves 8
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