Baked Pesto-Stuffed Chicken Breast


  • 4 Chicken breasts, with skin on
  • Salt
  • Black pepper
  • 3 tbsp. Sacla´ Classic Basil Pesto
  • 190g jar Sacla´ Tomato & Mascarpone Intenso
  • 400g Canned chopped tomatoes
  • A handful of Parmesan, grated


  1. Preheat the oven to 180°C/350°F/Gas mark 4

  2. Heat the frying pan, season the chicken and fry skin side down for 2 minutes until crispy

  3. Cut a pocket in the thickest side of each and spoon in Sacla´ Pesto

  4. Pour the Sacla´ Stir-in and the tomatoes into an oven proof dish. Sit the chicken breasts on top.

  5. Grate Parmesan on top and bake for 20 minutes until chicken is cooked and sauce is boiling