Pesto-Stuffed Chicken Breast wrapped in Parma Ham

Unbelievably quick with no faffing or fussing, but also unbelievably tasty...!

1 chicken breast per person
2 slices parma ham per breast
Pesto
Cream cheese

Start by pre-heating the oven to 200˚.

Prepare chicken by making a 'pocket' in the side of the breast, by using a very sharp knife and just slicing half-way through the meat. Into this pocket, spread a desertspoon of pesto and a desertspoon of cream cheese. Wrap up the chicken breast in the ham, making sure to cover the opening of the pocket, and lay on a very lightly oiled baking tray. Brush with a little oil and pop in the oven for 15 minutes.

Voila! As they say...

Delicious with sauteed potatoes and salad, or mash and ratatouille.

Of course, parma ham can be jolly expensive, so try substituting streaky bacon, (you might want to flash-fry the chicken parcels in a hot frying pan first to get some good golden colour on the bacon, before you put them in the oven).

Try experimenting with the stuffing - a blend of garlic, fresh chopped herbs can be added to the cream cheese, as can sun-dried tomatoes, or dried apricots - and leave out the pesto all together, or try different types - my favourite is made from chargrilled aubergine. Also, try different types of cheeses, depending on your mood - but there is nothing wrong with good old-fashioned cheddar if that is all you have lurking in the fridge.