Parma Pesto Chicken


  • 4 x Boneless chicken breasts, skinned (roughly 125g)
  • 1 pot or 2 tbsp Sacla’ Classic Basil Pesto
  • 4 Sacla’ Sun-Dried Tomatoes in Herb Infused Oil, drained of oil and sliced
  • 8 slices Parma ham
  • 1 tbsp Olive oil


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Spread chicken breasts on a board and with a sharp knife make a small slit in top of each to create a 'pocket'
  3. Spread inside the pocket the Sacla’ Pesto and layer the Sacla’ Sun-Dried Tomatoes onto each chicken breast
  4. Wrap each breast with 2 slices of Parma ham and put them on a baking sheet
  5. Finally drizzle each with oil and bake in the oven for 20-25 minutes or until chicken is cooked through
Serves: 4Cooking time: Share recipeReview this recipe


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Excellent. So tasty. My sister was very impressed and has made it too.

jean hicks,

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