INGREDIENTS

• 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

 
INSTRUCTIONS 

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