Vicky's Mozzarella & Pesto Stuffed Chicken wrapped in Parma Ham

    Vicky's Mozzarella & Pesto Stuffed Chicken wrapped in Parma Ham

    175saves
    45min


    59 people made this

    About this recipe: This is my all time fav chicken recipe. Simple ingredients with amazing results... You won't be disappointed!

    Laceylea Lancashire, England, UK

    Ingredients
    Serves: 4 

    • 4 chicken breasts
    • 180g jar red pesto (of your choice chilli, red pepper etc.)
    • 1 ball mozzarella (thinly sliced), 3 slices per breast
    • 8 slices Parma ham (2 slices per chicken breast)
    • sprinkle chilli flakes (optional)
    • pepper to taste (optional)

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Pre-heat the oven to 200 C / gas mark 6.
    2. Down the side of each chicken breast, slice to make a pocket. Be careful not to cut through the the other side. With a small spoon spread a generous about of the pesto into each chicken pocket. Place the mozzarella into the chicken pocket , then add more pesto if desired. Place 2 slices of Parma ham onto a chopping board (overlapping a little) place 1 chicken breast onto the ham and wrap as tightly as you can, repeat with the remaining chicken and ham. (This can be a little messy.) More pesto can be added over the parma ham if you like once it's wrapped.
    3. Place the chicken breasts onto a baking tray sprinkle with pepper and chilli flakes. Cook for 25-30 on the middle shelf of your oven until cooked. Plate up and serve with mash carrots or the veg of your choice.. Enjoy ...

    Tip

    You can always add a little fresh basil with the pesto and mozzarella if you desire.

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    Reviews (5)

    9

    all the filling came out so I was disappointed, but I will try it again and maybe use cocktail sticks next time to keep the filling in. - 07 Oct 2012

    by
    5

    This was pretty easy to make and tasted great Will definitely be making again. I did some roasted onions and peppers to go with. - 08 Dec 2012

    0

    loved it. really really tasty!! i put it on grease proof so it all slid off. held it together with cocktail sticks which made it look very wired, then took them out on the plate before serving. I had it with my own ratatouille, diced potatoes, lots of tomatoes, mushrooms, courgettes, onions, some basil and mixed with a bit of olive oil. All went down great together. Nov 2016 - 17 Nov 2016

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