Pesto parma chicken

Chicken and parma ham is a classic dish that everyone loves, but turn it into something a bit different by adding pesto, and serve with roasted tomatoes and a crisp green salad

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

What you need:

• 4 x 125g boneless chicken breasts, skinned
• 3 tbsp Sacla' Classic Pesto
• 4 Sacla' Sun-dried Tomatoes, drained of oil and sliced
• 8 thin slices Parma ham
• 1 tbsp olive oil

What you do:

1. First preheat the oven to 200ºC/400ºF/Gas Mark 6.
2. 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'. Spread the inside of the pocket with the Sacla' Classic Pesto and layer the sun-dried tomato slices onto each chicken breast.
3. Wrap each chicken breast with 2 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 minutes or until the chicken is cooked through.

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