Pesto & Basil Stuffed Chicken Thigh Fillets

8 Tegel Lean & Lite Skinless Thigh Fillets
3 tbsp basil pesto
1/4 cup basil leaves
1/2 cup fresh bread crumbs
1/4 cup grated parmesan
2 tbsp pine nuts

Heat the oven to 180˚C. Lay the chicken thigh fillets out flat. Smear with pesto and top with a layer of basil leaves.

Roll up and place in a lightly greased baking dish that holds the chicken snugly, about 18cm x 24cm.

Combine the breadcrumbs, parmesan and pine nuts and scatter over the thighs. Bake for 1 hour until cooked through.

Serve with mashed potatoes or polenta and steamed vegetables.