Ingredients (serves 4)

• 320g Sheet of all-butter puff pastry (cold)
• 4 x 120g Skinless Chicken Breasts
• 4 Heaped teaspoons Green Pesto
• 400g Ripe Cherry Tomatoes, on the vine

Method

1. Preheat oven to 220C Unroll pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
2. Flatten chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper.
3. Spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
4. Lightly dress the tomatoes in olive oil, season and put into a second tray.
5. Place the chicken tray on top shelf of oven and the tomatoes below. Cook for 20 mins, or until pastry is golden and the chicken is cooked through.
6. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Slice the chicken at an angle and place tomatoes on top.

Notes

I made this recipe from the Jamie Oliver, 5 ingredients cookbook. Was a big hit with the family. The pesto isn’t overpowering but the perfect accompaniment to the chicken. I purchased the pesto sauce, ready made from the supermarket. You can serve this with whatever side takes your fancy..salad, potato mash, veggies etc I used green beans as my side. Just boiled them and added salt and oil.