members recipes

Ingredients
1 red onion
1 red pepper
1 green pepper
half a courgette
4 tbsp olive oil
half a tsp dried thyme
half a tsp dried rosemary
2 garlic cloves, unpeeled and smashed
salt and black pepper
2 chicken breasts
2 tbsp pesto
knob of butter

Method
SERVES 2
1.Preheat oven to 200C.
2.Chop all of the vegetables into bite-sized pieces and place into a roasting pan.
3.Add the dried herbs and drizzle over 3 tbsp of the olive oil. Mix everything together well with your hands and ensure all the vegetables are well coated in the oil. Season with salt and pepper and then add the garlic cloves. Roast in the oven for 35-40 mins.
4.Meanwhile, make the chicken. Cut a pocket into the sides of each chicken breast and stuff 1 tbsp of pesto into each breast.
5.Heat a frying pan over a medium heat and add the remaining tbsp of olive oil. Add the chicken breasts and fry until cooked, approx. 5 mins each side. For the last minute or so of cooking, add the butter and continually baste the chicken. Alternatively, wrap the chicken in foil and cook in the oven for 25-30 minutes at 200C.
6.Slice the chicken and slice serve on top of the vegetables.