Easiest Way to Prepare Super Quick Homemade Flaky Pastry Pesto Chicken

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Before you jump to Flaky Pastry Pesto Chicken recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

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Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is actually something we can all perform, without difficulty. Mostly, all it will take is a little common sense.

We hope you got insight from reading it, now let's go back to flaky pastry pesto chicken recipe. To cook flaky pastry pesto chicken you need 5 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Flaky Pastry Pesto Chicken:

1. Prepare 320 g of puff pastry.
2. You need 4 of skinless chicken breasts.
3. Take 4 of heaped tsp green pesto.
4. You need 400 g of cherry tomatoes on the vine.
5. Provide 400 g of green beans.

Instructions to make Flaky Pastry Pesto Chicken:

1. Preheat the oven to 220C.
2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips..
3. Flatten the chicken breasts by pounding with you fists until the fat ends are the same thickness as the skinny ends..
4. Place them in a roasting tray, season, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under the edges. Brush with a little olive oil..
5. Lightly dress the tomato vines in olive oil, season and put into a second tray. place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through..
6. Meanwhile, line up the beans, trim off just the stalk ends, the cook in a pan of boiling salted water for 7 minutes, or until tender..
7. Remove the chicken to a board with half of the tomatoes, squashing the rest in the tray and discarding the vines..
8. Drain and toss in the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

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