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Home > Recipes > Roasty Red Pesto Chicken

Roasty Red Pesto Chicken

Roasty Red Pesto Chicken

The juiciness of roast chicken + punchy pesto tingles tiny taste buds. A great recipe for little teeth learning to chew

Makes 18 ice cubes
Prep 15 min
Cook 40 min
From 7-9 months
Soya freeSoya free
Gluten freeGluten free
Egg freeEgg free

Ingredients

Method

  • 1 x small potato (about 115 g/ 4 oz), peeled + thinly sliced into rounds
  • 5 cm/2 inch piece of leek, white only, very thinly sliced
  • 1 x tomato, sliced into rounds ½ teaspoon dried oregano
  • 1 x teaspoon olive oil
  • 1 x teaspoon red pesto (see box, below)
  • 1 x skinless chicken breast (about 125 g/4½ oz)
  • Baby’s usual milk (optional)

Ingredients

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place a large sheet of aluminium foil in a baking dish + arrange the potato in the middle in an even layer. Top with the leek + tomato, then sprinkle over the oregano + oil. Spoon the pesto over the chicken, then place on top of the tomato.
  2. Gather up the edges of the foil + seal to make a parcel. Bake for 35–40 minutes until the potato is tender + the chicken is cooked through. Carefully open the parcel, remove the chicken + chop into four.
  3. Whiz the remaining contents of the parcel with the chicken in a food processor, or using a h+ blender, until finely chopped, adding a little milk if necessary.

Swap this for that

Swap the chicken for salmon for a tasty fishy dish

Yummy for babies

Chop up all the ingredients finely instead of blending if your little one is 10months+

I’m from The First Foods Book

We think weaning should be full of fun scrummy tastes, and lots of big smiles, so we've created the First Foods Book - the Purple One!