Ham Stuffed Chicken Breast on Savoury Rice

Pre-heat oven to 200C/400F/gas 6.

wash and dab dry the chicken breasts with kitchen roll.

Slice each chicken breast along one side so that it can be opened like a book. Place a slice of Prosciutto ham and some diced red pepper into each chicken breast and close over.

Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.

Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.

Cover the casserole and place on the middle shelf of the oven to cook.

Now, relax for ten minutes with a glass of Pinot Grigio (just to ensure that it is sufficiently well chilled, you understand).

About twenty minutes before the chicken will be ready, rinse the rice in running water for a couple of minutes before putting it into a medium sized saucepan with four cups of water and the olive oil (the olive oil helps keep the rice separate), stir once.

Bring to a fast boil then reduce the heat to a simmer.

After five minutes, add the Pesto sauce to the rice and stir gently to distribute. Continue simmering until all the water has been absorbed (about 5-7 minutes). Fork through rice to fluff up.

Place a quarter of the rice on each plate and put a chicken breast on top, offset a little to one side. Spoon some chicken soup from the casserole over the chicken breasts and decorate with the parsley sprig before serving.