For this recipe you absolutely need chicken breasts with an intact, closed skin that completely covers the meat. If there is even a small hole in the skin, the pesto will leak and the effect of the meat cooking in the pesto stock is gone.
First you prepare the pesto from all the ingredients (except for the chicken breasts). Put everything in a tall container and mix until smooth with the hand blender. If you want, you can chop up the individual ingredients a little beforehand, but that doesn`t have to be. Be careful with the oil. The more liquid the pesto, the greater the risk that the pesto will leak. The final consistency should be a bit firmer than normal pesto, almost cut-proof.
Put the finished mixture in a 1 L freezer bag and maybe put it in the cold again. This also makes it a little firmer.
Now you lift the skin flap at the blunt end of the chicken breast and, either with your finger or with a spoon handle, dig a large but closed pocket under the skin on both sides. If the skin should peel off at the edges, it can be pinned back with toothpicks. Now cut off a small corner of the freezer bag, insert it into the pocket and carefully inject the farce under the skin.
Cook on the tray in the middle for about 50 minutes at 180 degrees in the preheated oven.
I like to have fresh mashed potatoes and a salad with it.
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