I was so happy with the meal I cooked tonight that I decided to share it in a post. Not being the most confident chef in the kitchen, I always prefer to follow a reciepe closely but today I improvised and was pleasantly surprised
Baked Pesto Chicken with Roast Vege Patties
Preparation Time 10 mins / Cooking Time 25 mins
This works best if you have had a roast the night before. Cook off an extra 3 serves worth of vegetables and refridgerate
2 medium sized chicken breasts
Mozarella cheese (I buy mine from the Mediteranian Warehouse and freeze in portions)
Pesto
Garlic and Herb Salt
3 serves of roast vegetables
1 egg
Slice the Chicken Breasts in half and place a thick slice of Mozeralla cheese in each and a lashing of pesto, drizzle with oil and place in a oven pan, sprinkle with Garlic and Herb Salt. Cook for 20 mins (Bake 190 celcius) or until chicken is browned and cooked through.
10 mins before Chicken is ready take the left-over roast vegetables and mash briefly, add an egg and mix to combine.
Heat a pan and place tablespoon sized patties into hot oil, leave for 1 min and flip.
Serve chicken and patties with a side of salad.