Stuffed chicken with Parma ham

Here is the recipe for Stuffed chicken with Parma ham

INGREDIENTS

1. 4 x 125g (4½ oz) boneless chicken breasts, skinned


2. 3tbsp pesto


3. 4 sun-dried tomatoes, drained of oil and sliced


4. 8 thin slices Parma ham


5. 1tbsp olive oil

METHODS

1. First preheat the oven to 200ºC (400ºF, gas mark 6). Next spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a ‘pocket’.


2. Spread the inside of the pocket with the classic pesto and layer the sun-dried tomato slices onto each chicken breast.


3. Wrap each chicken breast with two slices of Parma ham and put them on a baking sheet.


4. Finally drizzle each one with oil and bake them in the oven for 20-25 mins or until the chicken is cooked through.

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