Pistachio Stuffed Chicken Breast
Stuffings are normally high in fat and salt. This lighter version is just as tasty and packed with nutrients to energise the body. Serves 6
Preheat the oven to 200C/gas mark 7 and lightly grease a baking tray with olive oil. In a food processor, pulse 100g unsalted shelled pistachios, 6 drained sun-dried tomatoes, one chopped clove of garlic, 1tsp Dijon mustard, the zest of a lemon and enough lemon juice to form a thick paste.
Place the chicken breasts (6) between sheets of cling film. Bash with a rolling pin to flatten each chicken breast.
Spread the pistachio mix on one side of each flattened chicken breast and roll up. Secure the breasts with cocktail sticks or skewers.
Rub the rolled chicken breasts with a little olive oil and season with salt and pepper.
Place the chicken breasts on the baking tray. Cover the tray with foil and bake in the oven for 20 mins. Remove the foil and bake for a further 5-10 mins until the chicken is cooked through.
Allow the chicken to cool for 5 mins before slicing. Serve with steamed green beans.