Ingredients (Serves 4)
4 chicken breasts, flattened to approx. 5mm thickness
Handful of sun-dried tomatoes, chopped roughly
Handful of fresh basil leaves, torn
Handful of olives, chopped roughly
130g ground almonds
1 whisked egg
Handful of toasted pumpkin seeds
Handful of sun-dried tomatoes
3 handfuls of fresh basil
1 clove garlic
200ml extra virgin olive oil
squeeze of half a lemon
Preheat the oven to 180 C.
Mix the basil, olives and sun-dried tomatoes together and spread evenly on to all four flattened chicken breasts. Roll each breast, the filling in the centre and leave to one side.
Prepare the crust. Mix the almonds with seasoning and put into a bowl. Put the whisked egg into another bowl. Cover each rolled breast in the whisked egg and then dip into the ground almonds, until they are lightly coated.
Place the coated breasts onto a baking tray and bake for 20 minutes, or until the chicken is cooked through.
Place all the pesto ingredients in a blender for a minute, or until combined.
Slice the chicken and place on top of some steamed veg of your choice (or salad) and top with a drizzle of pesto.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.