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!

Prep: 10mins

Cook: 30mins

Ready in: 40mins

Serving Size: 2

Dietary info: Gluten Free Baby-Friendly Date Night Food Family Food Lunch/Dinner Meat Pregnancy Friendly


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

Nutritional Info

Loads of veg, calcium, protein, folate and iron from the vegetables, cheese and chicken.

At Dad's Table

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