| Skinless Chicken Breast Fillets Leggo's Pesto - Traditional Basil Pinenuts Prosciutto Fresh Sage Leaves |
Wrap with a slice of prosciutto and arrange a sprig of fresh sage leaves on top. Tie with string and spray well with oil, place into a baking dish and bake at 180°C for 30-35 minutes.
| Qty per serving | QTY PER 100g | |
|---|---|---|

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

Skinless Chicken Breast Fillets
Leggo's Pesto - Traditional Basil
Pinenuts
Prosciutto
Fresh Sage Leaves
Wrap with a slice of prosciutto and arrange a sprig of fresh sage leaves on top. Tie with string and spray well with oil, place into a baking dish and bake at 180°C for 30-35 minutes.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Sheree
26 October 2009 10:07:20 AM
The recipe does not use pine nuts nor basil pesto. Either the steps or the ingredents are wrong!