1 chicken breast
1 bunch fresh basil leaves
60 g pine nuts, un-toasted
200 g shaved parmesan cheese
Extra virgin olive oil
3 sheets puff pastry
Pre-heat oven to 180 degrees.
Into a food processor, blitz together the basil, pine nuts, parmesan and a sprinkle of salt and pepper. Drizzle in about half a cup of oil until fully-combined.
Slice the chicken breast into long, thin strips and place in a bowl with the pesto. Mix thoroughly until coated.
Cut each piece of pastry into 3cm strips. Place one piece of chicken at the end of your pastry strip and roll up, pinching the end together. Repeat until all of your chicken is rolled up into the pastry.
On a baking tray lined with grease-proof paper, slide on the chicken pastry strips, brush with oil, sprinkle with salt and cook for 10 mins or until golden and crispy.