Parma Chicken with Pesto and Roasted Vegetables Recipe at MyDish

Parma Chicken with Pesto and Roasted Vegetables

3 stars based on 1 reviews Rate this Recipe

Method

  • Butterfly the chicken breast and add one large teaspoon of pesto to each, folding the breasts back together.
  • Wrap the parma ham around the chicken breasts and wrap in loose silver parcels.
  • Put on a baking tray and cook for approx 40 minutes at gas mark 6 (200 degrees)
  • Cut all the vegetables into large chunks and sprinkle with the herbs and a good glug of olive oil.
  • Place the tray into the oven for 45 minutes at the same temperature, keeping an eye on the vegetables to check that they don't burn.
  • Pour a large glass of something chilled and white, relax and enjoy!

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    Ingredients

    • 4 skinless chicken breasts
    • ½ jar pesto (or make your own)
    • 200g parma ham
    • 2 large parsnips
    • 4 large carrots
    • 1 swede
    • 1 red pepper
    • 1 yellow pepper
    • 1 large leek
    • pinch mediterranean herbs - oregano basil
    • several glugs olive oil

    By Views 2227  Added Wed Feb 13 2008


    A delicious and relatively healthy meal to put you in a romantic mood....and little washing up too!

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