Strictly speaking, this isn’t pesto as it doesn’t have the same wet consistency, but it uses the same ingredients and is made in the same way just using less olive oil. You could use white fish instead of chicken if you prefer, either way it’s a great way to make a plain fillet of chicken or fish a little more interesting on the plate.
Ingredients (to serve 4)
- 1 large garlic clove
- Pinch of sea salt
- 1/2 cup of pine nuts
- 3 handfuls of rocket (washed and dried)
- 1 tablespoon of grated parmesan cheese
- 1 dessertspoon of lemon juice
- Olive oil to mix
- 4 whole chicken fillets
- 4 rashers of smoked bacon (sliced in half lengthwise)
First, toast the pine nuts lightly in a frying pan. You don’t need any oil, just watch them to make sure they don’t burn. Set aside and leave to cool.
Now put the garlic, sea salt, rocket (make sure it’s dry) and pine nuts into a food processor. Blitz until fine.
Transfer to a small bowl. Add the grated Parmesan, the amount can vary depending on your taste.
Add a little olive oil to mix it all together, it shouldn’t be too wet.
Now lay the slice of bacon on the board horizontally with the fillet of chicken vertically over the top.
Slice the fillet down the middle without going through the other side. Fill the centre with the rocket pesto stuffing.
Fold the fillet over and wrap the bacon around. Repeat for the examining three fillets. Put a little bit of olive oil in the frying pan and brown the chicken on both sides before transferring to a baking tray. Bake in the oven for 25 minutes. Take out of the oven and cover with foil for 5 minutes. Carefully slice the fillets and serve.