The recipe
Tomato & Ricotta Pesto stuffed chicken wrapped in parma ham
Medium
4
30–45 minutes
- Preparation time
- 10 minutes
- Cooking time
- 20-25 minutes
Ingredients
- 4 large chicken breasts
- 2 tbsp Filippo Berio Tomato & Ricotta Pesto
- 4 tbsp cream cheese
- 4 sprigs of rosemary
- 8 slices Parma ham
- Filippo Berio Olive Oil
Cooked With
Pesto
Combines the sweetness of tomatoes with the smoothness of ricotta cheese in an ideal accompaniment for cooked pasta, fresh vegetables and baked potatoes.
Method
Pre-heat the oven to fan 180C (fan assisted)/400F/Gas Mark 6.Using a sharp knife, cut a pocket down the side of each chicken breast making sure to slice halfway through the breast.
In a small bowl, mix together the Filippo Berio Tomato & Ricotta Pesto and cream cheese. Season with black pepper.
Spoon 1 tbsp of the pesto and cheese mixture into the pocket. Lay 2 slices of Parma ham onto a board. Lay a sprig of fresh rosemary on top of the ham and then place the chicken breast, top side down onto the ham.
Wrap the ham tightly around the chicken and turn over so the seam is at the bottom of the chicken breast.Place the chicken onto a lightly oiled baking tray and cook for 20-25 minutes. Serve with a mixed salad.
