Serves 4
2 large skinless chicken breasts
10 long rashers of bacon, rindless
1 bunch basil leaves
2 cloves garlic*
3/4 cup Parmesan, shredded
1/4 cup pine nuts, roasted
5 Tbsp olive oil
Step 1: Prepare the pesto. Place basil, garlic, parmesan, pine nuts and olive oil in a food processor. Blend on "pulse" until just combined. Season to taste. Attempt not to eat all of it immediately
Step 2: Pound out chicken breasts flat between baking paper. You can slice through the fat part of the breast part way through to help with this process if necessary. Set aside
Step 3: Cut bacon in half (across ways)
Step 4: Lay cling wrap out on the bench. Make sure it's at least 2 times the size of the chicken breast. Lay half the bacon on top of the cling wrap, alternating eyes with lengths. Place one chicken breast on the bacon, then spread half the pesto on the chicken. You will repeat this to make a total of two chicken rolls, but I recommend doing them one at a time.
Step 5: Carefully lift up the cling wrap from one side of the chicken and roll the chicken into itself. Peel back the cling wrap from the chicken as you go so it doesn't end up in the middle of the roll. Once you have a full roll, use the cling wrap to wrap up the whole roll nice and tight. Place on a plate (incase it leaks) and place in the fridge for an hour. It's actually super handy to prepare this the night before and have it ready to go in the oven the next day.
Step 6: Preheat the oven to 180C. Line a baking tray with greaseproof paper. Gently remove the cling wrap and place the two rolls on the baking paper. Bake for 15 minutes, then remove from the oven and baste with its own juices. Bake for a further 15-20 minutes or until juices run clear. Remove from the oven and let rest for 10 minutes before slicing and serving.
Serve with salad and pumpkin mash.
* For FODMAP, substitute for 2 cloves of garlic for 2 Tbsp garlic infused oil and reduce olive oil to 3 Tbsp
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