Chicken Rolled in Parma Ham with Red Pesto

Pesto is a delicious way to flavour any dish. It can be prepared in advance and stored in the fridge until needed. This red pepper pesto recipe (see below) uses a combination of flavours. Omit the chillies if you are cooking for children, or add paprika for a smoked flavour. As with all recipes, experimenting to suit your own tastes is what makes your meal unique and special.

45ml red pesto
50ml breadcrumbs
2T olive oil
4 chicken breasts
2 slices Parma ham or prosciutto
1T lemon juice
Salt and pepper to taste

Preheat the oven to 180C.
Combine the pesto and breadcrumbs to make a thick paste. Stuff the pesto into the pocket between the chicken breast and the small flap. Wrap each breast in Parma ham and secure with a toothpick. Place on a baking tray and drizzle with olive oil and lemon juice, and season well. Bake for 20-30 minutes until cooked through. Serve with a salad of rocket, butternut and Parmesan shavings, topped with pumpkin seeds, and accompanied with potato wedges.

Red Pesto Recipe
1 garlic cloves minced
20g fresh basil
3 red peppers, seeded and roasted
½ cup sun dried tomatoes, chopped
1 red chilli, seeded and chopped or 1t paprika
½ cup cashew nuts
60ml olive oil
Salt and pepper to taste

Place all the ingredients in a food processor, except the oil, and blend. With the motor running add the oil until a paste is formed. Store in the fridge in a sterilised bottle.

Tips: use the pesto to make delicious bruchetta, serve with cherry tomatoes and mozzarella or cream cheese.