30g fresh basil leaves
30g pine nuts
1 garlic clove, peeled
3 tbsp extra virgin olive oil
2 tbsp Parmesan or Grana Padano cheese
2 tbsp Holy Cow organic Crème Fraîche
2 organic chicken fillets, skin on
In a processor or blender, pulse the basil, pine nuts, garlic, olive oil and Parmesan cheese until it forms a pesto-like sauce. Stir in the crème fraîche until well combined and put to one side. Next, take the chicken fillets and place on a board. Cut a slit in the side of each fillet, being careful not to slice all the way through, so you have a pocket to stuff the creamy pesto sauce into. Using a spoon, gently stuff the chicken fillets with the pesto and close the breast up either by using cocktail sticks to secure it in place, or you can wrap them in streaky bacon if you like. Roast in an oven preheated to gas mark 5/190ºC until thoroughly cooked, around 20 minutes. Take them out of the oven and carefully slice before serving. Perfect with lightly steamed greens or a tangy side salad.
Cut from the breast and boneless, but with the skin still on to preserve the flavour and moisture while cooking. Grill, fry, barbecue or stir-fry or...