Ingredients


4 boneless, skinless chicken breasts

3 tbsp Homemade low FODMAP pesto (see recipe)

85g lactose free cream

4 tbsp olive oil

100g gluten free breadcrumbs

175g tomatoes, on the vine

handful pine nuts

handful basil leaves












Method


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 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 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.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Pesto chicken with roasted tomatoes
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon