Chicken Breast With Pesto And Parma Ham On Courgettes
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.
384 CALORIES PER SERVING