Description
Chicken breast stuffed with mozzarella, ham and a fresh zingy herby pesto, oven baked and sliced for an impressive looking dinner!
Ingredients
Scale
- 4 chicken breasts
- 4 slices of ham
- 40 g fresh flat-leaf parsley
- 10 g fresh basil
- 40 g parmesan, roughly sliced or chopped
- 4 tablespoons extra virgin olive oil
- 2 large cloves of garlic, roughly chopped
- Juice of 1 lemon
- 125 g ball of mozzarella (cut into 4 thick slices)
- Salt and pepper
Instructions
- Preheat the oven to 200°C / fan 180°C / 390F°.
- On a clean board or surface, use a meat mallet or rolling pin to flatten the chicken breasts out so they are roughly 0.5cm thick.
- Put the parsley, basil, parmesan, garlic and lemon juice in the food processor. Add half of the olive oil and blitz. Keep scraping the sides of the jug down, adding in more oil ad blitzing as necessary until you have a thick pesto consistency.
- Spread the herby pesto liberally over one side of each chicken breast with a spoon or spatula. Lay a slice of ham over the pesto and then place a slice of mozzarella in the middle.
- Carefully roll each breast up, poking back in as much pesto as you can if it comes out. Secure at the end with a cocktail stick or skewer if you ned to.
- Cut a large square of baking/greaseproof paper for each breast. Roll the breast up in paper, tucking in the ends as best you can like a parcel (this is to keep the filling secure inside during oven cooking).
- Lightly spray a baking tray or oven dish with cooking spray and place the chicken parcels in it.
- Cook in the preheated oven for 40 mins. Check that the chicken is cooked and slice into rounds to serve.
Notes
- Try using prosciutto or Parma ham!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 692.9kcal