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)
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Method Prep:15min › Cook:30min › Ready in:45min
Pre-heat the oven to 200 C / gas mark 6.
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.
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 ...
You can always add a little fresh basil with the pesto and mozzarella if you desire.