Pesto Stuffed Chicken with Rocket Salsa

Pesto Stuffed Chicken with Rocket Salsa

Another lovely recipe from Slimming World magazine March/April 2016

Serves 4
Syn free

4 skinless chicken breast fillets
3 tbsp finely chopped basil leaves
2 tbsp quark
3 garlic cloves, crushed
salt and freshly ground black pepper
1 tsp dried red chilli flakes

Salsa
4 plum tomatoes, deseeded and finely chopped
200g yellow cherry tomatoes, quartered
200g red cherry tomatoes, quartered
2 roasted red peppers in brine from a jar, drained and roughly chopped
3 tbsp roughly chopped basil leaves
50g wild rocket, roughly chopped
juice of 2 lemons

Preheat the oven to 200ºC/Gas 6.

Using a sharp knife, slice into the side of each chicken breast to make a pocket, being careful not to cut all the way through.

For the pesto, mix together the basil, quark and garlic and season.  Spoon into the pockets in the chicken breasts, then arrange the chicken on a baking tray. Sprinkle over the chilli and some black pepper and bake for 25-30 minutes until the chicken is cooked through.

Meanwhile prepare the salsa.  Mix all of the ingredients in a bowl and season.