A simple, easy and cost effective mid-week meal.
|4||Chicken breasts (Main)|
|4 Tbsp||Basil pesto|
|600 g||Asparagus (Main)|
|4||Smoked bacon rashers|
|2 Tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
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- Preheat oven to 190C. Place skinless chicken breasts in a large roasting pan. Spread 1 tablespoon of pesto over the surface of each chicken breast.
- Divide bunches asparagus, woody ends snapped off into four even bundles. Wrap each bundle in a rasher of bacon. Place asparagus bundles in the roasting pan with the chicken.
- Drizzle chicken and asparagus with oil and season with salt and pepper. Roast for 20 minutes. Serve immediately.