This was Inspired by Jamie Oliver’s 5 Ingredient Programme. It looked and sounded too good not to try. However, I decided to put my own slight twist to it. This dish is so yummy and very filling too.

I think I’m going to try it next with Red pesto and chilli. Mmmmmmmm!

Makes 4

4 Chicken Breasts

1 Roll Puff Pastry

4 tbsp Green Pesto

1 egg for wash

Bag of baby spinach

Sat & pepper to season

Cherry tomatoes or vine.

1. Preheat oven to 220 deg. Lightly oil a baking sheet.
2. Firstly flatten out chicken breasts with a rolling pin, just so the fattest part is even with rest of the chicken as you want it to cook evenly through.
3. Slice each chicken breast horizontally and stuff with some spinach leaves.            
4. Cut the puff pastry lengthways once, then vertically 6 times to make 14 small rectangles.                                                                                                              
5. Spoon 1 tbsp of pesto onto the chicken breast and place onto the backing sheet.                                                            
6. Take the puff pastry strips and wrap around the chicken, overlapping each time. Brush with egg wash.                                                                                                   
7. Place the chicken breasts on the centre shelf (No.3) then place the tomatoes in a pan on shelf level below (No. 1). Bake for about 20 minutes or until golden brown.
   

   
8. Meanwhile steam cook the rest of the spinach. (3 minutes)
9. Slice the chicken breasts and serve…….yummy!