This is an absolute doddle to put together, but one of those dishes that tastes as though you’ve spent hours slaving over it!
I prefer to make this with home-made pesto (I always use Delia’s recipe, there’s a link below to it) but you could, of course, use ready-made. If you do, use the chilled pesto in preference to the jar pesto.
2 chicken breasts
4 slices parma ham
2dsp pesto sauce
2 or 3 basil leaves
Salt and pepper to taste
Simply butterfly the chicken breasts, season and spread each with a dessertspoon of pesto. Add 1 or 2 torn basil leaves and fold over the top flap of the breasts. Wrap in the parma ham and place in a baking dish. Drizzle them with a little olive oil and give another seasoning of ground black pepper.
Bake in a hot oven (190oC / 375oF / Gas Mark 5) for 30 minutes or so, until the chicken is cooked through.
You can serve this with pasta, boiled potatoes or over rice.