Basil Pesto and Marscarpone Stuffed Chicken Breasts
On the table in 40mins
Serves 2
Ingredients
- 2 tbsp. olive oil
- 2 chicken breasts, skin removed
- 100g Mascarpone cheese
- 2 tbsp. Sacla’ Classic Basil Pesto
- Fresh chives/flat leaf parsley, plus extra to garnish
- Salt & black pepper to taste
- 6 slices parma ham
- 50ml hot chicken stock
Method
- Preheat oven to 220°C/425°F/Gas mark 7
- Lightly oil a small roasting tray
- Using a sharp knife cut a pocket into the side of each chicken breast, being careful not to cut through to the other side
- Mix together the mascarpone, Sacla’ Pesto, herbs and seasoning. Use this mix to stuff the chicken breasts
- Season the chicken breasts with pepper, then wrap them in the slices of Parma ham making sure you seal the pocket
- Arrange the chicken parcels in the roasting tray and cook in the oven for 10 minutes
- Lower the heat to 200°C/400°F/Gas mark 6. Pour over the hot stock and cook for 15 minutes or until the chicken is cooked through
- Serve the chicken on warm plates, give the sauce in the tray a quick stir through and spoon it around the chicken
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