Chicken and Pesto Jackets Recipe

Summary

Preparation Time5 MinCooking Time1 Hr 20 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Potatoes4 , pricked
 Boneless chicken breasts2
 Low fat natural yogurt8 Fluid Ounce (250 Milliliter / 1 Cup)
 Pesto sauce15 Milliliter (1 Tablespoon)
 Fresh basil3 (For Garnish)

Nutrition Facts

Serving size

Calories 303 Calories from Fat 35

% Daily Value*

Total Fat 4 g6%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 53.4 mg17.8%

Sodium 141.5 mg5.9%

Total Carbohydrates 41 g13.7%

Dietary Fiber 4.4 g17.6%

Sugars 5.7 g

Protein 27 g54.1%

Vitamin A 1.8% Vitamin C 68.4%

Calcium 14.3% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 200°C/400°F/Gas 6. Bake the potatoes for about 1 1/4 hours, or until they are soft on the inside when tested with a knife.
2. About 20 minutes before the potatoes are ready, cook the chicken breasts, leaving the skin on, so that the flesh remains moist. Either bake the breasts in a dish alongside the potatoes in the oven, or cook them on a rack under a moderately hot grill.
3. Stir together the yogurt and pesto. When the potatoes are cooked through, cut them open. Skin the chicken breasts.
4. Slice the chicken, then fill the potatoes with the slices, top with the yogurt and garnish with basil.
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