Italian Baked Chicken with Basil Pesto Crumb

Italian Baked Chicken with Basil Pesto Crumb

Ready in 20 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, June 7, 2020.
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Ingredients

Chicken

  • 600g free-range chicken breast steaks
  • 1 pack basil pesto
  • 1 pack wholemeal almond crumb

Veggies

  • 1 broccoli, cut into small florets
  • 2 carrot, thinly sliced
  • 1 drizzle of oil
  • 1 drizzle of balsamic vinegar
  • 1 pack tomato & basil pasta sauce

To Serve

  • 1 pack baby spinach
  • 70g grated Parmesan cheese

Steps

  1. Before you start. Preheat oven to 220°C.
  2. Prep & cook chicken. Place chicken on a lined oven tray, pat dry and season with salt and pepper. Spread some basil pesto (about 1 tsp per piece, reserve remaining, to serve) over each chicken steak. Sprinkle with wholemeal almond crumb. Bake for 12-15 minutes (depending on thickness), until chicken is cooked through.
  3. Meanwhile, prep & cook veggies. Prep broccoli and carrot. Heat oil in a frypan on high heat. Stir-fry broccoli and carrot for 4-5 minutes, until tender. Add a splash of water in the last minute of cook time to help steam veggies. Season, add balsamic vinegar, remove from pan and set aside.
  4. Cook sauce. Using same pan used for veggies on medium heat, heat tomato and basil sauce, until hot through.
  5. Serve. Spinach with chicken, veggies, sauce and Parmesan. Serve with any remaining pesto.

Nutritional Information

Energy 1890 kj
452 kcal
Protein 55.0g
Carbohydrate 7.2g
Fat 25.0g