- Step 1
Preheat oven to 200C/180C fan forced. Process walnut, basil and lemon rind in a small food processor until finely chopped. Add tomato and water. Process until thick and spreadable.
- Step 2
Cut a horizontal slit in thickest part of each chicken breast to create a pocket, taking care not to cut all the way through. Fill pockets with pesto mixture. Use toothpicks to secure.
- Step 3
Heat a non-stick frying pan over high heat. Spray with oil. Cook chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 12 minutes until cooked through.
- Step 4
Meanwhile, heat oil in a saucepan over medium heat. Stir in the garlic for 30 seconds. Add the beans and stock. Simmer for 2 minutes. Add juice. Coarsely mash. Season.
- Step 5
Remove toothpicks. Slice chicken. Serve with mash, greens, basil and lemon.
With low-fat (oil-free) semi-dried tomatoes, plus walnuts and lemon, this pesto is a flavour-packed filling for lean chicken breasts. Semi-dried tomatoes are rich in the powerful antioxidants lycopene, which has heart disease-fighting properties. As the tomatoes have a lot of liquid, you don't need to add extra oil, so you end up with a fraction of the fat and calories of regular pesto.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.