Chicken Breasts Stuffed with Pumpkin Pesto

1. 

hokaido pumpkin 3.5 oz (100 g) • cashew nuts 1.75 oz (50 g) • corn sterilized 2.75 oz (75 g) • onion 1.75 oz (50 g) • salt 0.5 tsp

Mix mentioned ingredients all together.

2. 

chicken breasts 4 pcs

With long sharp knife create bags into the meat.

3. 

Stuff the bags with prepared mixture. Close the opening with skewer.

4. 

salt 0.25 tsp • ground red paprika 0.25 tsp

Place stuffed breasts on the greased baking pan. Season with salt and sprinkle with paprika.

5. 

sunflower oil 2 tbsp

Bake covered at 390°F (200°C) for about 1 hour.