4 boneless, skinless chicken breast
3 tbsp Homemade low FODMAP pesto
85g lactose free double cream - whipped till thickened
4 tbsp olive oil
100g gluten free breadcrumb
175g tomatoes, on the vine
handful pine nuts
handful basil leaves
Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket.
Mix together the pesto and lactose free double cream, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
Brush a little oil, about 1 tsp, all over each chicken breast and season well.
Tip the gluten free breadcrumbs onto a large plate and season.
Place each breast on the plate and press all over with the gluten free breadcrumbs.
Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through.
Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or gluten free bread.
Recipe adapted from: Good Food