Take 5: Rocket, garlic, feta cheese, almonds, chicken breasts.
I made a pesto the other day from a bunch of rocket that my son gave me.
I love to have pesto in the fridge as it’s great to use in so many ways – for sandwiches, for pasta, with vegetables, etc. This time I stuffed the pesto under the skin of a chicken breast for a quickly-made dinner.
Put rocket leaves in a food processor along with 2 cloves garlic, a big splash of olive oil, ½ cup feta and ½ cup almonds.
Process into a slightly chunky, coarse paste. Taste and check for seasoning – because the feta is salty, you will most likely not need more. Loosen the skin on chicken breasts to form a pocket, thenstuff a tablespoon of pesto into the space.
Put a splash of oil in an ovenproof pan (such as cast iron). Put in the chicken pieces in, skin side up. Once the bottom is cooked, finish the top in the oven under the grill until the meat is cooked in the centre. The pesto will be lovely and bright green in contrast to the golden brown of the chicken skin.