Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Basil and mozzarella stuffed chicken with pasta salad recipe

5 ratings

Special enough for a weekend dinner party but easy enough for a midweek meal, these healthy pesto and mozzarella stuffed chicken breasts pack a flavour punch. Serve with a simple Italian-inspired pasta salad for a breezy summer supper that the whole family will love. See method

Serves 4
15 mins to prepare and 30-35 mins to cook
530 calories / serving
Freezable
Healthy

Ingredients

1 x 30g pack basil, roughly chopped
1 small garlic clove, peeled
2 tbsp pine nuts
2 tbsp olive oil, plus extra for brushing
4 x 150g skinless chicken breast fillets
150g (5 1/4oz) half-fat mozzarella, sliced
200g (7oz) fusilli
150g (5 1/4oz) baby plum tomatoes, halved
50g (1 3/4oz) pitted olives, roughly chopped
2 tbsp chopped fresh parsley
2 tsp balsamic vinegar
salad leaves, to serve

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

Energy
2230kj
530kcal 27%
Fat
18g 26%
Saturates
4g 22%
Sugars
6g 6%
Salt
0.9g 15%

of the reference intake
Carbohydrate 43.5g Protein 51.1g Fibre 3.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the basil in a food processor with the garlic, pine nuts, 1 tbsp oil and seasoning into a smooth pesto. Add 1-2 tsp water to loosen if necessary.
Cut a slit into the thickest side of each chicken breast. Spoon a dollop of the pesto and 2 mozzarella slices into each slit. Secure each opening shut with a cocktail stick. Put on a baking tray and cook in the oven for 20-25 minutes, or until cooked through and the juices run clear.
Meanwhile, in a pan of salted, boiling water, cook the fusilli for 10-12 minutes, until al dente. Drain, refresh under cold water and shake dry. Transfer to a bowl.
Stir the tomatoes, olives and parsley through the pasta with the vinegar and remaining oil.
Preheat a barbecue or griddle pan. Brush the chicken with a little oil and cook on each side, until the chicken is charred to your liking. Rest for 5 minutes and serve with the pasta salad and salad leaves.

Tip: You will have about 2 tbsp pesto left over. It will keep, chilled, in a jar for up to three days.

Freezing and defrosting guidelines

Freeze the uncooked, stuffed chicken only. Transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.