Pesto and mozzarella filled chicken breast

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[vc_row][vc_column][trx_title color=”#000000″]Pesto and mozzarella filled chicken breast[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”1kg chicken breast”][/trx_list_item][trx_list_item title=”1/4 cup La Barre Rosemary & Garlic infused olive oil” link=””][/trx_list_item][trx_list_item title=”2 cloves of crushed garlic”][/trx_list_item][trx_list_item title=”1/2 cup pest (we used home made)”][/trx_list_item][trx_list_item title=”salt and pepper”][/trx_list_item][trx_list_item title=”150 grams buffalo mozzarella”][/trx_list_item][trx_list_item title=”1/4 parmesan cheese”][/trx_list_item][trx_list_item title=”1 hot chilli”][/trx_list_item] [/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Slice open your chicken breast pieces and gently score the inside and outside of the meat witha sharp knife.
  2. Coat your chicken in salt and pepper and then rub your pesto on what will be the inside of your chicken once we roll them up. Also if you like you can add your crushed garlic and diced chilli on the inside as desired to suit your taste
  3. Add your mozzarella over the pesto and firmly roll up the chicken breast being careful that the mozzarella stays towards the middle. (Add a toothpick through the end to hold it in place)
  4. Generously rub some La Barre rosemary and garlic infused olive oil over the outside of your chicken and coat in parmesan cheese.
  5. Place them in your cooking tray and cook for roughly 20-25 minutes in your oven at 180 degrees.
  6. Serve while hot with baked sweet potatoes and salad.


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