Parma Basil Pesto Chicken

On the table in 40mins

Serves 4


  • 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

Pancetta Wrapped Chicken Thighs with Mozzarella Stuffing and Sun-Dried Tomato Pesto

Make it

Primavera Salad with Basil Pesto Chicken

Make it

Pesto Chicken with Garlic & Lemon Thyme

Make it

Roast Chicken with Sacla' Sun-Dried Tomato Paste

Make it