Neven Maguire's Pesto-Stuffed Chicken Breasts with Rustic Mixed Potatoes
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Pesto-Stuffed Chicken Breasts with Rustic Mixed Potatoes
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
0Ingredients
125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces
4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets
8 Simply Better Italian Sun Dried Tomatoes, roughly chopped
1 Pack of Simply Better Italian Prosciutto Di Parma
Sea Salt
Freshly Ground Black Pepper
French Green Beans, to serve
450g Rooster Potatoes, scrubbed
225g Sweet Potatoes, scrubbed
1 Fresh Rosemary Sprig, broken into tiny sprigs
Simply Better Organic Garlic & Herb Seasoning
2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
Directions
INGREDIENTS
- 125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces
- 4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
- 4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets
- 8 Simply Better Italian Sun Dried Tomatoes, roughly chopped
- 1 Pack of Simply Better Italian Prosciutto Di Parma
- Sea Salt
- Freshly Ground Black Pepper
- French Green Beans, to serve
For the Rustic Mixed Potatoes:
- 450g Rooster Potatoes, scrubbed
- 225g Sweet Potatoes, scrubbed
- 1 Fresh Rosemary Sprig, broken into tiny sprigs
- Simply Better Organic Garlic & Herb Seasoning
- 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
METHOD
- Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the mozzarella, pesto and sundried tomatoes. Lay two slices of Parma Ham on a wooden board, place a chicken breast on top and cut a slit into the side of each chicken breast and then stuff with the pesto covered cheese. Repeat this step for each chicken breast, then wrap each stuffed chicken breast with the Parma ham. Season with salt and pepper.
- To make the rustic mixed potatoes, cut the potatoes into 5mm (¼in) slices and arrange in a single layer on a large roasting tray lined with parchment paper. Drizzle over the oil, then sprinkle over the rosemary and garlic and herb seasoning and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20 - 25 minutes, until the chicken is cooked through and the Parma ham is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.
- To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Simply Better Italian Mozzarella Di Bufala Campana 250g
Buy 3 get Cheapest Free
€3.49€13.96/kg
Dunnes Stores Simply Better Italian Pesto Alla Genovese with PDO Genovese Basil 150g
€2.79€18.60/kg
Dunnes Stores Simply Better 3 Irish Corn Fed Chicken Breast Fillets 375g
€6.75€18.00/kg
Dunnes Stores Simply Better Italian Sun Dried Tomatoes 290g
Buy 3 get Cheapest Free
€3.99€13.76/kg
Dunnes Stores Simply Better Italian Prosciutto di Parma 90g
Buy 3 get Cheapest Free
€6.69€74.33/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Seasonal Vegetables Fresh Green Beans 220g
€1.00€4.55/kg
Dunnes Stores Irish Rooster Potatoes 2kg
€3.69€1.85/kg
Dunnes Stores Floury Maris Piper Potatoes 2.5kg
€4.49€1.80/kg
Dunnes Stores Irish Herb Rosemary 20g
€1.00€0.06/g
Dunnes Stores Simply Better Organic Garlic & Herb Seasoning 55g
€3.00€54.55/kg
Dunnes Stores Simply Better P.D.O. Extra Virgin Olive Oil 500ml
€8.99€17.98/l
Recipe
INGREDIENTS
- 125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces
- 4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
- 4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets
- 8 Simply Better Italian Sun Dried Tomatoes, roughly chopped
- 1 Pack of Simply Better Italian Prosciutto Di Parma
- Sea Salt
- Freshly Ground Black Pepper
- French Green Beans, to serve
For the Rustic Mixed Potatoes:
- 450g Rooster Potatoes, scrubbed
- 225g Sweet Potatoes, scrubbed
- 1 Fresh Rosemary Sprig, broken into tiny sprigs
- Simply Better Organic Garlic & Herb Seasoning
- 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
METHOD
- Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the mozzarella, pesto and sundried tomatoes. Lay two slices of Parma Ham on a wooden board, place a chicken breast on top and cut a slit into the side of each chicken breast and then stuff with the pesto covered cheese. Repeat this step for each chicken breast, then wrap each stuffed chicken breast with the Parma ham. Season with salt and pepper.
- To make the rustic mixed potatoes, cut the potatoes into 5mm (¼in) slices and arrange in a single layer on a large roasting tray lined with parchment paper. Drizzle over the oil, then sprinkle over the rosemary and garlic and herb seasoning and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20 - 25 minutes, until the chicken is cooked through and the Parma ham is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.
- To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.