Parma Chicken with Pesto and Roasted Vegetables
Over a year ago
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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
Accompaniment
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Description
A delicious and relatively healthy meal to put you in a romantic mood....and little washing up too!
Method
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1
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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