Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys italian-style chicken w pesto & parma ham, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Down the side of each chicken breast, slice to make a pocket. Be careful not to cut through the the other side. With a small spoon spread a generous about of the pesto into each chicken pocket.

To get started with this recipe, we must prepare a few components. You can cook vickys italian-style chicken w pesto & parma ham, gf df ef sf nf using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF:
  1. Get 4 chicken breasts
  2. Take 4 tsp pesto, see my profile for my vegan pesto recipe
  3. Make ready 4 sundried tomatoes, sliced
  4. Get 4 slice vegan mozzerella, I use MozzaRisella or Violife brands
  5. Get 8 slice parma ham
  6. Prepare 1 olive oil
  7. Take 1 black pepper

This pretty dish was the result. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.

Instructions to make Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. Cut a slit in the top of each chicken breast
  3. Spread a tsp of pesto into each slit
  4. Stuff each with 1 sliced sundried tomato
  5. Place a slice of mozzerella on top of each chicken breast
  6. Wrap them tightly with 2 slices of overlapped parma ham, drizzle with olive oil, season with some black pepper and bake for 25 minutes or until the juices run clear
  7. Nice served with some roasted vine tomatoes, fries or a side salad

Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet. Chicken breasts marinated in Italian-style salad dressing, then baked!. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results..

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