This recipe is brilliant!! I wanted to make something for a dinner party and needed something both quick and easy (especially as I haven’t held many dinner parties before, I’m not used to all the planning and time management!) But the best part… it looked FAR more complicated than it was to do!


  • 4 large chicken breasts
  • 4 tbsp sundried tomato pesto
  • 4 handfulls fresh spinach
  • 1 ball mozzerella, cut into 8 slices
  • 8 slices Parma ham


  • Preheat the oven to 200°C / 180°C fan / Gas mark 6
  • Use scissors to cut a slice down the side of each chicken breast so that they fold open to form a pocket
  • To stuff the chicken breasts, firstly, use a tablespoon to coat the inside of each breast with a layer of pesto, then add in a handfull of spinach followed by the 2 slices of mozzerella
  • Lay 2 slices of Parma ham on a baking tray so that they are slightly overlapping and tightly wrap them around the chicken. Repeat with the other 3 breasts
  • Place all 4 stuffed and wrapped breasts on the baking tray, season with cracked black pepper and cook for approximately 25 minutes until the ham has crisped and the chicken is cooked through
  • Serve with asparagus and mustard mash. If some of the pesto oozed out of the chicken, drizzle it over the dish to form a nice sauce




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