Chicken Pesto Pockets


  • 4 Skinless chicken breasts
  • 4 tbsp Ricotta
  • 190g jar Sacla’ Sun-Dried Tomato Pesto
  • 2 Basil leaves, fresh
  • Black pepper
  • 8 rashers Pancetta
  • 4 sprigs Rosemary
  • 2 tbsp Olive oil
  • Salt


  1. Preheat the oven to 180°C/350°F/Gas mark 4
  2. With a sharp knife, cut a pocket into the side of each chicken breast about 3 cm's deep
  3. Then, in a bowl, mix together the ricotta, 3 tbsp of Sacla’ Pesto, basil leaves and black pepper to form a thick paste
  4. Generously spoon the paste into the pockets in the chicken
  5. Wrap each chicken breast with 2 rashers of pancetta and tuck in a sprig of rosemary under each rasher
  6. Make a quick dressing for the outside of the chicken by mixing the remaining Sacla’ Pesto and olive oil together
  7. Brush over the top of each chicken breast
  8. Season gently and bake in the oven for 20-25 minutes
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Serves: 4Cooking time: Share recipeReview this recipe


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