Chicken breasts with green pesto - easy peasy

A good friend cooked a quick meal for me the other night.  She took chicken breasts, scored them down the middle and stuffed them with green pesto, baked them in a tin with some olive oil until they were cooked.  Then she served them with Moroccan couscous from a packet and added to it a tin of roasted vegetables which she had first heated through on a tray in the oven. 

The best thing is that you can cook the chicken breasts in advance with the pesto and then freeze them.  I made up my own batch afterwards.  Once defrosted, I had mine ready and hot to go in 15 minutes which was just long enough to get the couscous and a bit of salad sorted. 

Really quick and tasty and (depending on how much olive oil is used) not bad for the SW dieters either!  Nomnomnomnom......

that sounds very nice , i like putting cheese and ham in mine .
chrissie b