Parma Chicken with Classic Pesto

30 minutes / 4 people
Parma Chicken with Classic Pesto


Pre-heat the oven to 200ºC. Spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a ‘pocket’. Spread the inside of the pocket with the Sacla’ Classic Pesto and layer the Saclà sun-dried tomato slices onto each chicken breast. Wrap each chicken breast with 2 slices of Prosciutto and put them on a baking sheet. Drizzle each one with oil and bake them in the oven for 20-25 minutes or until the chicken is cooked through.


  • 4 x 125g boneless chicken breasts, skinned
  • 3 tbsp Saclà Classic Pesto
  • 4 Saclà Sun-dried Tomatoes, drained of oil and sliced
  • 8 thin slices Parma ham
  • 1 tbsp olive oil