• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose

Ingredients Jump to Instructions ↓

  1. 4 chicken breasts

  2. 180g jar red pesto (of your choice chilli, red pepper etc.)

  3. 1 ball mozzarella (thinly sliced),

  4. 3 slices per breast

  5. 8 slices Parma ham (2 slices per chicken breast)

  6. sprinkle chilli flakes

  7. pepper to taste

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 200 C / gas mark 6.

  2. Down the side of each chicken breast, slice to make a pocket. Be careful not to cut through the the other side. With a small spoon spread a generous about of the pesto into each chicken pocket. Place the mozzarella into the chicken pocket , then add more pesto if desired. Place 2 slices of Parma ham onto a chopping board (overlapping a little) place 1 chicken breast onto the ham and wrap as tightly as you can, repeat with the remaining chicken and ham. (This can be a little messy.) More pesto can be added over the parma ham if you like once it's wrapped.

  3. Place the chicken breasts onto a baking tray sprinkle with pepper and chilli flakes. Cook for 25-30 on the middle shelf of your oven until cooked. Plate up and serve with mash carrots or the veg of your choice.. Enjoy ...


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