I use a mixture of breast and thigh meat, but you could use whichever you prefer. I like to serve this with a mixture of roasted slices of sweet potato and regular potato plus any green vegetable, sprinkled with chopped red pepper for colour. It’s also great cold in a salad.

Method

• Heat oven to 180°C (fan). Then make the pesto by blitzing the basil, garlic, pistachios and 280ml of the olive oil in a food processor and pulse until they make a smooth paste. Season to taste.
• To prepare the chicken, lay the chicken pieces out on a board, and spread 2 large tbsp of pesto down the middle of each one. Roll them up.
• Place the chopped red onions in an oven tray, add the rolled up chicken piece and spoon the remaining pesto onto the top of the chicken and over the onions.
• Drizzle with the remaining olive oil
• Cook for 35 minutes or until cooked through - the juices will run clear when pierced with a sharp knife.

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First published in the JC March 11 2021