Web-exclusive - Stuffed Chicken Breast with Capsicum and Cashew Pesto

 
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. 
 

  • 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

 

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