Red Pepper and Walnut Pesto Chicken Wrapped in Bacon

This simple recipe is great for a mid-week meal.

Full of protein and when complimented with a salad it makes for a well-balanced and tasty meal!


  • 1 chicken breast per person
  • Jar of red tomato pesto (in this case, Jamie Oliver’s walnut and red pepper pesto)
  • 2 sun-dried tomatoes per person
  • 1 button mushroom per breast
  • A sprinkle of black olives
  • 75g of lean back bacon per person (1-3 strips per breast)

The method:

  1. Butterfly your chicken breast, add a hefty 2 teaspoons of red pesto and your sun-dried tomatoes
  2. Roll the chicken breast so that the goodness is trapped inside
  3. Layer each breast with strips of bacon, tucking the edges around the chicken – by laying the bacon on top rather than completely encasing the chicken you get all the fun with a fraction of the naughtiness!
  4. Place in a 200 deg celsius (390F) preheated oven for 45 minutes and bing! You’re ready!

**Paleo Spoiler** If you fancy a treat whack some cheese on top at the last minute and grill it until melted.

Serve with a side of steamed broccoli or salad and enjoy!

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