You will need
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Snuggly pack the breasts, best side up, into the pan with stock and wine mixture.
Spread mustard over the chicken and dollop the cottage cheese or sour cream on top.
Bake open for 25 minutes. Remove from the oven, cover and leave to stand for 10 minutes.
Snip a tiny hole in one corner of the Sun-dried Tomato Pesto pack and squeeze Pesto in a zig-zag pattern over the chicken.
Delicious served with mashed potatoes and peas.
Use thighs but bake for longer, 55 – 60 minutes