Delicious dinner of stuffed chicken breast and vegetables. One of my favorites!
- 2 chicken breasts
- Gluten free pesto (check out our home made pesto recipe)
- 5 roma tomatoes
- Camembert cheese
- 3 large potatoes
- 1 bunch of asparagus
- Olive oil
Pre heat the oven to 250 C
Cut tomatoes in half length ways and place in a lightly greased baking tray. Season with a little salt and spray lightly with oil. Bake in the oven for 15 minutes or until browned and soft.
Meanwhile peel and cut the potatoes into quarters. Place in a saucepan and cover with cold water. Bring water to the boil and simmer for 10 minutes. Remove from heat drain and keep in the saucepan to keep warm.
Cut chicken breast down the side without separating (it should look butterfly shaped).
Place three halves of roasted tomato on one half of the chicken, top with thin slices of camember then spread a heaped teaspoon of pesto onto the other half of the chicken.
Repeat with the second chicken breast. Add another teaspoon of pesto to the top of each chicken breast.
Put the two halves of back together and place in a deep baking or casserole dish. Press the open edge of the chicken breasts into the side of the dish to keep the filling from leaking out during baking.
Place the potatoes and any left over tomato halves around the chicken and drizzle lightly with olive oil.
Cover with lid or foil and bake for 30 minutes or until chicken is browned on the outside and white on the inside.
Chop hard ends off the asparagus and steam for around five minutes.
Serve up chicken, potatoes and asparagus. Combine three tablespoons of chicken juices with two teaspoons of pesto to form a creamy sauce and drizzle over the meal.