Serves 4

Ingredients

• 4 skinless chicken breast fillets
• 4 tsp green pesto
• 125 g mozzarella cheese
• 4 thin slices Parma ham
• 250 g cherry plum tomatoes, halved
• 75 ml dry white wine or chicken stock
• 1 Tbsp olive oil
• Salt and pepper

Method

1. Preheat the oven to 220°C. Place the chicken breasts on a boat and cut a deep pocket into each with a sharp knife.
2. Place a tsp of pesto in each pocket then cut the cheese into four equal pieces and tuck into each pocket.
3. Wrap a slice of ham around each chicken breast to enclose the filling with the join underneath.
4. Place the chicken in a shallow ovenproof dish and arrange the tomatoes around it. Season with salt and pepper and pour over the wine and drizzle with oil.
5. Bake in the preheated oven for 15-20 minutes, until the chicken is tender and the juices run clear when a skewer is inserted into the thick part of the meat.
6. Serve with vegetables and a starch even with fresh ciabatta.