Preparation

• First preheat the oven to 200°C/400°F/Gas mark 6
• Mix together the Sacla’ Pesto, orange juice and zest
• Pour it into a plastic freezer bag and add the chicken
• Shake the bag to give the chicken an even covering
• If time allows, leave it in the fridge to marinate overnight or at least a couple of hours
• Next lay the chicken in a roasting tray and bake in oven for 20 minutes, turning over half way
• Check the chicken is cooked through, slice thinly and serve