Pesto Chicken


The Pesto mix makes about ½ cup which is enough for this recipe and a little left over.  Save the remainder in the fridge as a spread for your crackers or the Toasted Almond Rolls.



  • 1 ½ cups fresh basil leaves
  • 2 tsp garlic, crushed
  • ¼ cup of pine nuts
  • Juice of one lemon
  • 5 Tbsp. olive oil
  • Rock salt to season
  • Ground black pepper to season
  • 300gms chicken breast


  1. Preheat oven to 190 C and line a baking tray with baking paper.
  2. In a food processor, add the basil leaves, garlic, pine nuts, lemon juice and olive oil and blend until smooth.   
  3. Add salt and pepper to season.
  4. Butterfly the chicken breast and pound with a mallet to flatten.
  5. Add 1 ½ Tbsp. of the pesto to each breast and spread evenly.
  6. Fold the top of the chicken over and secure with a toothpick.
  7. Season the chicken with salt and pepper and place in the oven to bake for 30 minutes or until the juice of the chicken runs clear.

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