Chicken Breast With Pesto And Vegetables - cooking recipe

Ingredients

2 chicken breasts
50 g basil pesto
20 ml olive oil
50 g cheese
2 garlic cloves
salt
pepper
mixed herbs
1 lemon

Preparation

Cut the chicken breast to make a pocket. Put inside salt, pepper, other herbs. Pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. Close the pocket and wrap it in aluminium foil. Cook it in a pre-heated oven for 30 minutes at 180\u00b0C.
Serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. For a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.