-
First cook the sweet potato:
cook at 180C/160C Fan/ Gas 4 for 45 mins. When the sweet
potato is nearly ready, cook your mini chicken fillets in
the frying pan for about 5 mins until cooked through.
-
Shred the mini fillets with
forks. Mix with the cream cheese and the pesto.
-
Make a slit in the sweet
potatoes and open them up. Divide the mixture between the
two baked potatoes and top with toasted pine nuts and torn
basil leaves.
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DAILY
DINNERS 
