Chicken Calabrese (adapted from The Gutsy Gourmet)

    This dish really depends on the quality of the tomato sauce and the pesto: so use the best home-made to get the best results. The number of people these quantities will feed depends on the size of the chicken breasts - buy large ones & you'll feed 8 people.

    Wiltshire, England, UK
    1 person made this


    • 8 boneless/skinless chicken breasts
    • 16 sun-dried tomatoes in olive oil, chopped
    • 8-16 tsps home-made basil pesto sauce, made with as little oil as possible, to stop too much oozing into the sauce
    • 8 slices of strongly-flavoured prosciutto or other dried continental ham
    • 250 ml / 8 fl oz white wine
    • 250 ml / 8 fl oz home-made, really well-flavoured tomato sauce
    • 1 tabsp fresh basil, chopped
    • salt & pepper to taste
    • Equipment needed: a very sharp cooking knife; string / cocktail sticks; non-stick frying pan + casserole


    1. Butterfly the chicken breasts. Layer prosciutto, 1-2 tsp of pesto and 1 tabsp of sun-dried tomatoes. Roll up and secure chicken breasts, tucking in the sides to completely envelop the filling.
    2. Brown the rolls well on both sides and transfer to casserole pan. Deglaze with the wine and add to casserole with tomato sauce.
    3. Simmer for 30 minutes, check seasoning and add chopped basil.
    4. Can be cooked ahead and gently reheated.
    5. Serve with rice or polenta.

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