Roast asparagus and bacon rolls with pesto chicken
Serves 4 4 skinless chicken breasts 4 tbsp basil pesto 2 x 300g bunches asparagus, woody ends snapped off 4 rashers rindless bacon olive oil Salt and freshly ground black pepper 1. Heat oven to 190°C.
- Heat oven to 190 degC. Place chicken breasts in a large roasting pan. Spread 1 tablespoon of pesto over the surface of each chicken breast.
- Divide 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.