Delicious served with roasted tomatoes and crisp green salad.
1. First preheat the oven to 200?C/400F/gas 6. Next spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a ''pocket''.
2. Spread the inside of the pocket with the classic pesto and layer the sun-dried tomato slices onto each chicken breast.
3. Wrap each chicken breast with 2 slices of Parma ham and put them on a baking sheet.
4. Finally drizzle each one with oil and bake them in the oven for 20-25 mins or until the chicken is cooked through.
Takes: 10 mins plus 25 mins cooking
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 195.3mg||7 %|
|Potassium 670.3mg||18 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 54.8g||78 %|
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Calories per serving: 272
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