Pesto Chicken

Pesto Chicken Serves 2. Total 7½ syns 2 x 150 g skinless chicken breasts 4 large fresh basil leaves 1 tablespoon pesto sauce (3½ syns) 75 g Philadelphia lightest (3 syns) 1 beefsteak tomato, sliced 1 tablespoon grated Parmesan cheese (1 syn) salt and freshly ground black pepper Preheat the oven to Gas Mark 5/190°C/fan oven I70°C. Make a slit along the length of each chicken breast and push two basil leaves into each slit. Beat together the pesto and soft cheese and spread this mixture on top of each chicken breast. Season and then lay the chicken in a shallow ovenproof dish.Top with a layer of tomato slices. Sprinkle the Parmesan cheese over the top and bake in the oven for 30 minutes. Serve hot. PESTO CHICKEN Serves 4 3 Syns per serving, if using the cheese and bread as part HEX's. 30g Parmesan = 1 HEX. 60g wholemeal bread = 1 HEX. 100g fresh breadcrumbs 35g fresh Parmesan, grated 4 level tbsp. green pesto - 12 Syns 4 skinless chicken breasts Pre-heat the oven to 200C/Gas 6. Spray a baking dish well with Frylight and spread it out with a pastry brush. In a small bowl, mix together the breadcrumbs and Parmesan and season to taste with black pepper. Spread the pesto over the chicken breasts, then cover generously with the cheesy breadcrumbs. Place in the baking dish and scatter over any remaining breadcrumbs. Bake in the oven for 20-25 minutes or until the chicken is thoroughly cooked through.