What I really love about this recipe is that I cook the chicken breasts in the stock one day, leave to cool, store in the fridge until the next, then when I come in from a busy day at work, I make the pesto and parmesan mixtures, pop on top of the chicken, bake to reheat in the oven until crispy then serve with my favourite; smashed new potatoes and salad.

This recipe is also ideal for an informal supper dish with family and friends.

Serves 4

4 large boneless, skinless chicken breasts trimmed and tidied up.

chicken stock cube dissolved in 200ml of boiling water

salt and freshly ground black pepper

2tbs green pesto

2 slices of wholemeal bread made into breadcrumbs

50g parmesan cheese, grated, the fresh block is nicer than the already grated version.

Method

Preheat the oven to 200c, gas6, 400f

Place the chicken breasts in a non- stick oven proof dish, pour over the chicken stock. Cover and cook for 20 minutes or until cooked through.

Mix together the pesto and half the breadcrumbs. Spoon this mixture over each chicken breast and press down with the back of the spoon. Combine the remaining breadcrumbs with the parmesan cheese and sprinkle of the pesto topped chicken, pressing down lightly.

Return the chicken to the oven and continue to cook for 8 – 10 minutes or until the top is golden brown and crispy.