Stuffed chicken breast

Ingredients for 4 servings:

• 4 chicken breasts
• 1 bunch of basil
• 3 tbsp Parmesan
• 2 cloves garlic
• 40 g pine nuts
• 2 tbsp oil
• 2 onions
• 1 kg tomatoes
• 2 tbsp chicken broth or vegetable broth powder, instant

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with basil pesto on a bed of tomatoes

Cut the chicken breast into “pockets” on the side and set aside. Mix the chopped basil, grated Parmesan cheese, crushed garlic, roasted and chopped pine nuts, and oil into a creamy paste and fill the pockets. Secure with toothpicks. Peel and dice the tomatoes, and finely chop the onions. Place both in a dish (ovenproof + microwave), sprinkle with instant chicken/vegetable broth powder, and cook for 10 minutes at 600 watts. Meanwhile, sear the chicken breasts on both sides. Place the meat on the tomato and onion mixture and cook for another 10 minutes at 600 watts. If you make this dish in the oven, it takes 2 x 30 minutes at 160°C.