Mediterranean chicken

Ingredients for 4 servings:

• 500g spaghetti
• 1 jar pesto, green
• 4 chicken breast fillets
• 3 shallots
• 5 tomatoes, dried in oil
• 1 package of sliced ​​bacon
• 125 g cocktail tomatoes
• 1 bunch thyme, fresh
• 1 handful of pine nuts
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and easy

Finely chop the shallots and sun-dried tomatoes. Heat a pan and brown the pine nuts. Then add the shallots and sun-dried tomatoes. Add a little olive oil and season the mixture with salt and pepper. Cut a pocket lengthwise into the chicken breasts and fill with the mixture. Wrap the bacon around the chicken. Sear the meat until crispy, then place it in a casserole dish. Sprinkle the thyme over the chicken, if desired, and place the cherry tomatoes between them. Bake everything in the oven at 180°C (top/bottom heat) for about 20 minutes. This goes wonderfully with green pesto and spaghetti. A delicious, spicy broth will form in the casserole dish, which will mix with the pesto on the plate. Be careful, the tomatoes will be very hot. The pesto tastes even better when made at home! Enjoy!