Tender chicken stuffed with pesto and cheese, layered with kumara and spinach. This chicken and kumara bake is so easy to put together, and you’ll have plenty of time to do other things while it cooks.
PREPARE CHICKEN & KUMARA BAKE
Preheat oven to 190ºC (375ºF) fan bake. Line a metal baking dish (approximately 20cm x 30cm - just big enough to fit the chicken in a single layer) with baking paper.
Peel kumara and slice into thin rounds. Lay half the kumara in a single layer in the base of the prepared dish. Season with a little salt and pepper. Arrange the spinach on top of the kumara.
Cut a pocket in each of the chicken breasts and season all over with a little salt and pepper. Fill each pocket with 1 tablespoon sundried tomato pesto and a slice of cheese. Arrange in a single layer on top of the kumara.
Spread another tablespoon of pesto on top of each chicken breast, followed by another slice of cheese. Cover with remaining slices of kumara. Drizzle kumara with olive oil and finish with a sprinkle of salt and pepper. Bake for 40-45 minutes, until chicken and kumara are cooked.
While chicken and kumara are cooking, trim the ends off the beans. Place broccolini in a microwave safe dish. When chicken is almost cooked, microwave broccolini for 2 minutes, then add beans and microwave for a further 1 1/2 minutes.
Divide chicken, kumara and veggies between individual serving plates and drizzle with some of the cooking juices remaining in the dish.
WINE MATCH: Go for a Chardonnay or a Gewurtztraminer.
GLUTEN-FREE OPTION: This meal is naturally gluten-free (just check the pesto to make sure).
INGREDIENT SWAPS: You can swap the sundried tomato pesto for basil pesto. Virtually any cheese would work as an alternative to havarti - choose your favourite.
STORING AND REHEATING: Store individual servings in airtight containers and reheat in the microwave. Alternatively, reheat chicken and kumara bake in the oven.