Parma Basil Pesto Chicken
Like a Mediterranean Chicken Kiev, this punchy recipe stuffs chicken breasts with Sacla' Classic Basil Pesto and Sun-Dried Tomatoes. Wrapped in Parma ham before cooking, the chicken finishes up full of flavour and oh so tender.
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Cook Time
40 mins
Serves
4
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
How to make the recipe
- Preheat oven to 200°C/400°F/Gas mark 6
- Spread chicken breasts on a board and with a sharp knife make a small slit in top of each to create a 'pocket'
- Spread inside the pocket the Sacla’ Pesto and layer the Sacla’ Sun-Dried Tomatoes onto each chicken breast
- Wrap each breast with 2 slices of Parma ham and put them on a baking sheet
- Finally drizzle each with oil and bake in the oven for 20-25 minutes or until chicken is cooked through
