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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys italian-style chicken w pesto & parma ham, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

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

To begin with this particular recipe, we must first prepare a few ingredients. 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 that.

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