Flaky Pastry Pesto Chicken for 4

Ingredients

• 320g sheet of all-butter puff pastry (cold)
• 4x 120g skinless chicken breasts
• 4 heaped teaspoons green Pesto

Method

1. Preheat the oven to 220C/Gas 7
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 your fists until the fat ends are the same thickness as the skinny ends
4. Place them in a roasting tray, season with sea salt and black pepper and spread over the pesto
5. Lay 4 overlapping strips of pastry over each breast, tucking them under at the edges and brush with a little olive oil
6. Place the chicken tray on the top shelf of the oven and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through