Instructions: Mix the breadcrumbs pesto and parmesan together then season.

Carefully ease the skin from the top of each chicken breast without detaching it from the meat (a little oil on your fingers helps).

Then using your fingers push a quarter of the stuffing under the skin.

Replace the skin patting gently so that the pesto mixture is covered. (Dont worry if the odd little bit pokes out.)

Using a pastry brush brush a little olive oil over the top of each chicken breast and place an a lightly oiled baking tray. (You can do this up to 6 hours ahead of time but do return the chicken to room temperature for at least 30 minutes before baking.)

Place the chicken in a preheated oven (220C/425F/Gas Mark 7) and roast for 20 25 minutes or until the chicken is just cooked.

Test after 20 minutes by inserting the tip of a sharp knife into the thickest part of the meat: the juices should run clear.

Allow the chicken to rest for 5 minutes before serving with the tomato sauce (qv Tomato and basil sauce) on the side and a small spoonful of the basilinfused pan juices over the chicken.

Alternatively you can serve it chef style cut into 34 slices and garnished with basil.

Ideally use homemade or a tub of fresh pesto sauce for the stuffing. If you are using a jar try to find one made purely with olive ail not a blend of sunflower and olive oils.

Serves

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