| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 3 |
|
Chicken breasts with skin on |
| 3 |
|
Red peppers |
|
|
Fresh basil plant |
| 3 |
sm |
Courgettes |
| 2 |
lg |
Carrots |
| 1 |
|
Red onion |
| 1 |
lg |
Parsnip |
| 1 |
pk |
Fresh red pesto sauce |
INSTRUCTIONS
Place the red peppers on a baking tray and drizzle over some olive
oil, roast the red peppers under the grill and turn occasionally
until they turn black.
Remove the peppers from the grill and place in a plastic bag and
leave to cool (the condensation that collects in the bag separates
the skin from the flesh, thus making the peppers easy to peel).
Slice the carrots, courgettes, parsnip and onion and colour using a
griddle with a bit of olive oil. Place in an oven proof dish and
roast them in the oven.
Cut a pocket in each chicken breast and fill with half a roasted
pepper and some chopped basil.
Roll the breast in tin foil to make a Christmas cracker then place in
a hot oven.
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reserved. Carlton Food Network http://www.cfn.co.uk/
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