Roast pesto chicken

tuff pesto and bread crumbs under the skin to protect the breast from drying out and to infuse it with the warm peppery flavour of basil.

Serves 4

• 4 chicken breasts with skin, around 200g
• 2 tbsp pesto
• 2 tbsp fine dry bread crumbs
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• sea salt freshly ground black pepper

1. Heat the oven to 200C/Gas 6. Wash the chicken breasts and pat dry.
   
   
2. Combine pesto and bread crumbs in a small bowl until you have a thick paste, adding a little olive oil if its too dry. Work your fingers in between the skin and the meat to create a space, leaving the skin attached at one end or along one side. Cover the breast with the pesto mixture, carefully draw the skin back over it, and reshape it.
   
   
3. Heat a non stick fry pan, add 1 tbsp oil and sear the skin for a minute or two until lightly golden, then arrange the chicken skin-side up in a baking tray and drizzle with remaining olive oil and lemon juice, sea salt and pepper.
   
   
4. Bake for 20 minutes or until cooked through ( depending on size), then rest for 5 minutes before serving. Serve with a rocket or cress salad.