Chicken and Pesto Jackets
|Potatoes||4 , pricked|
|Boneless chicken breasts||2|
|Low fat natural yogurt||8 Fluid Ounce (250 Milliliter / 1 Cup)|
|Pesto sauce||15 Milliliter (1 Tablespoon)|
|Fresh basil||3 (For Garnish)|
1. Preheat the oven to 200°C/400°F/Gas 6. Bake the potatoes for about 1 1/4 hours, or until they are soft on the inside when tested with a knife.
2. About 20 minutes before the potatoes are ready, cook the chicken breasts, leaving the skin on, so that the flesh remains moist. Either bake the breasts in a dish alongside the potatoes in the oven, or cook them on a rack under a moderately hot grill.
3. Stir together the yogurt and pesto. When the potatoes are cooked through, cut them open. Skin the chicken breasts.
4. Slice the chicken, then fill the potatoes with the slices, top with the yogurt and garnish with basil.