Basil Pesto & Marscarpone Stuffed Chicken Breasts

Name: Basil Pesto & Marscarpone Stuffed Chicken Breasts
Prep time: THMS
Cook time: THMS
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 (gluten free)

If you find chicken breast a little bland, try this sensational dinner party recipe. Stuffed with mascarpone and our fragrant Classic Basil Pesto, then wrapped in salty Parma ham, the succulent chicken is infused with flavour inside and out.

Cook Time

35 mins

Serves

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 (gluten free)

How to make the recipe

Step 1

Preheat oven to 220¬∞C/425¬∞F/Gas mark 7

Step 2

Lightly oil a small roasting tray

Step 3

Using a sharp knife cut a pocket into the side of each chicken breast, being careful not to cut through to the other side

Step 4

Mix together the mascarpone, Sacla‚Äô Pesto, herbs and seasoning. Use this mix to stuff the chicken breasts

Step 5

Season the chicken breasts with pepper, then wrap them in the slices of Parma ham making sure you seal the pocket

Step 6

Arrange the chicken parcels in the roasting tray and cook in the oven for 10 minutes

Step 7

Lower the heat to 200¬∞C/400¬∞F/Gas mark Pour over the hot stock and cook for 15 minutes or until the chicken is cooked through

Step 8

Serve the chicken on warm plates, give the sauce in the tray a quick stir through and spoon it around the chicken