Easy recipe Baked Chicken Breast

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four chicken breasts about one hundred g pumpkin, cubed and steamed about fifty g fennel, diced and sautéed in a little olive oil (Recipes by ingridients olive oil) until soft one juice lemon (Recipes by ingridients lemon) ¼ cup pine, nuts (Recipes by ingridients nuts) chopped (optional) one tbsp fresh sage, chopped about two tbsp olive oil Preheat the oven to one hundred and eighty⁰C. Place all the ingredients except chicken and olive oil (Recipes by ingridients olive oil) into a bowl and mix well until you have a paste consistency. Baked Chicken Breast. Set aside. On a clean chopping board place a chicken breast, flap side up. Pull the extra small fillet to the side, and where it joins cut a fivecm long and about twocm deep cut into the breast. Using your hands take a small amount of the stuffing and push it into the cut, then bring the flap back over and place face down. Close with toothpick or skewers if required. Baked Chicken Breast. Repeat with the next three breasts. Baked Chicken Breast. In a hot pan add the oil, then cook each chicken breast until it is golden brown on both sides. Place on a baking tray in the oven and cook for a further about twenty minutes or until cooked through. Baked Chicken Breast. Serve with, couscous (Recipes by ingridients couscous) pasta (Recipes by ingridients pasta) or steamed. vegetables (Recipes by ingridients vegetables) .