Pesto and Marscarpone Stuffed Chicken Breasts


  • 2 tbsp Olive oil
  • 2 Chicken breasts, skin removed
  • 100g Mascarpone cheese
  • 2 tbsp Sacla’ Classic Basil Pesto
  • 1 tbsp Fresh chives/flat leaf parsley, plus extra to garnish
  • Salt
  • Black pepper
  • 6 slices Parma ham
  • 50ml Hot chicken stock


  1. Preheat oven to 220°C/425°F/Gas mark 7
  2. Lightly oil a small roasting tray
  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
  4. Mix together the mascarpone, Sacla’ Pesto, herbs and seasoning. Use this mix to stuff the chicken breasts
  5. Season the chicken breasts with pepper, then wrap them in the slices of Parma ham making sure you seal the pocket
  6. Arrange the chicken parcels in the roasting tray and cook in the oven for 10 minutes
  7. 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
  8. Serve the chicken on warm plates, give the sauce in the tray a quick stir through and spoon it around the chicken
Serves: 2Cooking time: Share recipeReview this recipe


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