Serves 4
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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Trim the chicken and lay them in a glass baking dish in a single layer.
  3. Spread some pesto on top of each chicken fillet.
  4. Lay two of the tomato slices on top of each chicken fillet and scatter with the cheese.
  5. Bake for 30-40 minutes or until the chicken is done and the juices run clear.
  6. Serve over a bed of pasta.

Nutrition Facts

Per serving: 421kcals, 22g fat (7.2g saturated), 4.5g carbs, 2.6g sugars, 49.7g protein, 1g fibre, 0.396g sodium

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