|Photo: Parma Chicken with Classic Pesto Recipe|
Serves: 4, On the table in: Up to 30 Minutes
4 x 125g boneless chicken breasts, skinned
3 tbsp Sacla' Classic Pesto or Fresh Sacla' Classic Basil Pesto
4 Sacla' Sun-Dried Tomatoes, drained of oil and sliced
8 thin slices Parma ham
1 tbsp olive oil
First preheat the oven to 200°C, Gas Mark 6.
Next spread the chicken breasts out on a board, with a sharp knife, make a small slit in the top of each one to create a 'pocket'. Spread the inside of the pocket with the Sacla' Classic Pesto and layer the Sacla' Sun-Dried Tomato slices onto each chicken breast.
Wrap each chicken breast with 2 slices of Parma ham and put them on a baking sheet.
Finally drizzle each one with oil and bake them in the oven for 20-25 minutes or until the chicken is cooked through.
More Chicken Recipes:
Nathan Outlaw’s one-pot roast chicken and chorizo
Herby chicken with lemon and almond rice
Chicken and tarragon brioche pies
Chicken, leek and tarragon pies
Buttermilk chicken with sweet potato mash
Italian-style chicken casserole