For a fantastic main course that’s easy to make and not too expensive, try this delicious chicken recipe. Serves 4 4 skinless, boneless chicken breasts 4 tsp green pesto sauce 75g (3oz) Parmigiano-Reggiano 12 fresh basil leaves 3 tbsp olive oil 500g (1lb 2oz) baby carrots, halved 2 peppers, deseeded and cut into chunks 1 large red onion, sliced into thin wedges Salt and freshly ground black pepper
· Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5 · Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread one teaspoon of pesto sauce into each one, and share the Parmigiano-Reggiano between them. Top with the basil leaves, then close the pockets and secure with cocktail sticks · Spoon two tablespoons of the olive oil into a roasting pan and add all the vegetables, tossing them to coat. Season with a little salt and black pepper to taste. Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, and transfer to the oven. Roast for 25-30 minutes, until the chicken is cooked and the vegetables are tender. Serve at once Cook’s tip: Use red pesto sauce or sun-dried tomato puree as an alternative to green pesto. Recipe courtesy of the Parmigiano-Reggiano Consortium