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


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

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