CHICKEN WITH PESTO AND TOMATOES RECIPES

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

Steps:

• 1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
  3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
  4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
  5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
  6. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
  7. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
  8. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.