Looks great tastes great
BBQ Pesto Chicken with Roasters & Vegetables
Ever wondered what a Mediterranean BBQ tastes like? Find out with our delicious pesto-filled chicken breasts, potato roasters and vegetables BBQ’ed as only Kiwis could.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 3 Tblsp Gourmet Garden Basil
- 2 Tblsp Toasted pinenuts, chopped
- 2 Tblsp finely grated Parmesan cheese
- 2 Tbsp olive oil
- 2 tsp Gourmet Garden Garlic
- 4 Tegel Fresh Boneless Chicken Breasts
- 4-8 streaky bacon rashers
- 700g Wattie's frozen Rosemary and Garlic Potato Roasters
- 4 small tomatoes
- 1 red onion, peeled and cut into 8 wedges
- 4 courgettes, cut in halves lengthwise
Tips
Potatoes are grown in allparts of New Zealand, withthe principal growing areasbeing Pukekohe, Manawatuand South Canterbury.Fresh market potatoes canbe grown and harvested allyear round.
Method
Mix together the basil with the toasted pine nuts, Parmesan and half the oil and garlic.
Cut a pocket into the side of each chicken breast. Divide the pesto into 4 equal amounts and use to fill each chicken breast pocket. Wrap one or two bacon rashers around each breast and secure with a toothpick.
Cook over a moderately hot barbecue for 25–30 minutes, turning regularly.
About 15 minutes before the chicken is cooked, toss the Wattie's Rosemary and Garlic Potato Roasters onto a lightly oiled barbecue plate. Barbecue the potato roastersfor about 15 minutes, turning occasionally.
Combine the remaining garlic and oil and brush over the prepared vegetables. Barbecue these beside the roasters for 5–7 minutes or until tender. Serve the chicken sliced, accompanied by the barbecue roasters and vegetables or salad.
