We’ve teamed up with our friends at field&flower to offer you the chance to win one of their Chef’s BBQ Box and a selection of our wares to serve your free-range meat this bank holiday weekend, including our serving tray, pie dishes and two sauce dishes.
Enter here and be sure to enjoy their recipe for Pesto Chicken below.
PREP TIME 10 MINS
COOK TIME 25 MINS
SERVES 2
INGREDIENTS
• 1 x pack field&flower Chicken Breasts (360g)
• 160g cherry tomatoes, halved
• 75g mozzarella
• 2 tbsp pesto
• 1 clove garlic, finely diced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Sea salt & freshly cracked black pepper
Preheat the oven to 180C. Combine the chopped tomatoes, garlic, vinegar, honey, olive oil and seasoning in a roasting tin and mix well.
Cut a slice in the middle of each chicken breast, making sure not to cut the whole way through. Stuff each breast with a tablespoon of pesto.
Nestle the chicken amongst the tomatoes, top with torn mozzarella and bake in the hot oven for 20-25 minutes until the chicken is cooked through.
Serve with new potatoes or crusty bread to soak up the juices.
White with Blue Rim Pie Dishes
$75.00
White with Blue Rim Serving Tray
$39.00
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