Welcome to 31 Days of Eating Mediterranean, our new blog series! We’ll be sharing, over the next month, recipes from our Mediterranean No Grain, Standard and Vegan Food Guides that we have developed and that will be released soon.

Stuffed Chicken Breast with Sundried Tomatoes and Pesto

2 chicken breasts butterflied
2 tbsp. sundried tomatoes
1 tbsp. basil pesto

Preheat oven to 160°C
Open-up chicken breasts and spread with ½ the pesto and 1 tablespoon of sundried tomatoes.
Fold over other side of chicken breast and secure with toothpicks
Put on lined baking tray and cover with foil. Bake for 35 mins or until cooked all the way through.
Serve with baby spinach, cucumber, onion and tomato salad (100g)

Serves 2

Recipe from Malissa Corrie