Pesto, feta and olive stuffed chicken supreme on a bed of leeks, courgette, mushrooms and more pesto
This is a great date night dish, looks fancy but easy to make and tastes so fresh from the homemade pesto!
For the pesto
- 100g fresh spinach
- 30g fresh basil
- A handful of toasted walnuts
- 1 clove of garlic
- 30g grated parmesan
- 70-100ml olive oil
- 60g black olives
- 100g feta
- 2 chicken breasts or Supremes
- 200ml chicken stock
- 1 leek
- 1 courgette
- 6 mushrooms
How To Make It
Step 1.Blend the pesto ingredients together, adding half of the oil first then the rest as you go to achieve your chosen consistency.
Step 2.In a bowl mix up a few tablespoons of the pesto, chopped olives and feta.
Step 3.Cut a little envelope into the chicken and place a few spoonfuls in. Season and cook the chicken skin side down for around 10 mins.
Step 4.Flip it over, add 200ml chicken stock and carry on cooking for another 15-20 minutes.
Step 5.Chop the leek, courgette and mushrooms and add to the pan.
Step 6.Remove the chicken and allow to rest.
Step 7.Stir some pesto through the veg, arrange on a plate and place the chicken on top.
Serve & Enjoy
Loads of veg, calcium, protein, folate and iron from the vegetables, cheese and chicken.