Stuffed Chicken Breast with Balsamic Roast Vegetables
Donal's Notes
This is one of my mum's specialities. She is the queen of dinner and despite working full time while we were kids, managed to have a hot tasty meal on the table in 30 minutes, come hell or high water. 'So you'd better bloody eat it!'
2 x Chopping board
Chopping knife
2 x roasting tray
Large bowl
Tongs
Saucepan
Colander
Instructions
1
Preheat the oven to 200°C (400°F). Gas mark 6. Roughly chop the sun-dried tomatoes.
2
Add the tomatoes to a bowl along with the breadcrumbs and pesto and combine. Season with a generous amount of sea salt and black pepper.
3
Next prep the chicken breasts. Using a sharp knife, make a slit lengthwise along the side of the chicken breast, but don’t cut the whole way through.
4
Stuff the inside of the chicken pockets.
5
Drizzle the chicken breasts with olive oil and season with sea salt and black pepper. Cook the chicken in the oven for 30-35 minutes or until the chicken is golden and cooked through.
6
Deseed and cut the red peppers into slices and slice the courgette into long diagonal slices.
7
Peel and cut the red onion into thin wedges. Slice the baby potatoes into halves lengthways.
8
Arrange the vegetables and potatoes in a roasting tray and drizzle with the balsamic vinegar and olive oil. Season well with salt and pepper and toss until evenly coated. Roast the vegetables in the oven for 30 minutes, giving them a toss halfway through the cooking time.
9
Serve the chicken with the caramelised veggies and the baby potatoes.
