Chicken Breast With Pesto And Parma Ham On Cour­gettes

My Weekly - - Lifestyle -

IN­GRE­DI­ENTS (Serves 4) ◆ 4 skin­less chicken breasts, trimmed

◆ 4tbsp basil pesto

◆ 6-8 slices Parma ham

◆ 3 large cour­gettes, sliced into thin coins

◆ 100ml dry white wine

◆ 100ml chicken stock

◆ 2tbsp olive oil

◆ 1 small hand­ful basil leaves, sliced

◆ Salt and freshly ground black pep­per

1Pre­heat oven to 180°C, 160°C fan, gas 4. On a chop­ping board, slide a sharp knife hor­i­zon­tally through each chicken breast, stop­ping short of cut­ting all the way through; open up the breast like a book.

2Spread the opened up breast with 1tbsp basil pesto and sea­son be­fore en­clos­ing. Wrap with Parma ham slices and re­peat for the re­main­ing breasts.

3Ar­range cour­gette slices in a roast­ing tin and sea­son with a lit­tle salt and pep­per. Sit the chicken breasts on top and pour the white wine and stock around them. Driz­zle the chicken with olive oil and sea­son their out­sides with a lit­tle salt and pep­per.

4Roast for 30-40min un­til chicken breasts are cooked through; their cen­tres should reg­is­ter at least 74°C on a meat ther­mome­ter when ready.

5Re­move from the oven and loosely cover the tin with alu­minium foil, let­ting the chicken rest for at least 5min. When ready to serve, di­vide be­tween serv­ing plates and gar­nish with some basil leaves.


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