Ingredients

• 1 1/2 tablespoons walnut kernels, chopped
• 1/3 cup fresh basil leaves, firmly packed
• 1 teaspoon lemon rind, finely grated
• 110g (1/2 cup) semi-dried tomatoes, chopped
• 2 tablespoons water
• 4 (150g each) chicken breast fillets
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, crushed
• 2 x 400g cans cannellini beans, rinsed, drained
• 80ml (1/3 cup) Massel salt reduced chicken style liquid stock
• 1 tablespoon lemon juice
• Broccolini, steamed, to serve
• Green beans, steamed, to serve
• Baby basil, to serve
• Lemon wedges, to serve

Method

• 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.