Heat Oven to 180.
Add the pecan nuts to a blender and blenduntil the pecan nuts are finely ground.
Slowly add some of the water and whizz again.
Add the zest of half a lemon (or less if you don't want the lemon flavour too overpowering).
Add the lemon juice, sesame oil, salt, pepper and oregano and whizz again.
Add more water until the consistency resembles a thick cream.
Tear four squares of tin foil, each big enough to house one chicken breast.
Drizzle a little sesame oil, paprika, and herbal salt over the tin foil..
Open up the chicken breasts (there should already be a flap, which can serve as the top layer of the pocket, in which to stuff the chicken).
Spread a layer of pecan cream on the bottom inside layer of the chicken breast, top with a few baby spinach leaves and a few baby tomato halves.
Sprinkle with pepper, herbal salt and oregano before pulling over the chicken flap to cover the stuffing
Make a parcel with the tin foil by folding the sides together, above the chicken breast and scrunching it around the chicken - ensuring that it is entirely covered
Place on a baking tray and bake in the oven for about 20 minutes or until the chicken has turned from pink to white, but is still moist.
Drizzle the liquid created in the tin foil over the chicken for extra flavour.
Cook the risotto as directed on the packaging.
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