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
Ingredients
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.