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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys italian-style chicken w pesto & parma ham, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF Everybody demolished this in seconds! With a small spoon spread a generous about of the pesto into each chicken pocket. Place the mozzarella into the chicken pocket , then add more pesto if desired.

Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first 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 cook 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. Make ready 4 tsp pesto, see my profile for my vegan pesto recipe
  3. Make ready 4 sundried tomatoes, sliced
  4. Prepare 4 slice vegan mozzerella, I use MozzaRisella or Violife brands
  5. Take 8 slice parma ham
  6. Get 1 olive oil
  7. Make ready 1 black pepper

Spread a little of the pesto into each cut. Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella. One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto.

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

This pretty dish was the result. Combine salt, pepper and zest; sprinkle evenly over both sides of chicken. Place chicken, skin side down, in pan. Dairy Free recipe with a creamy coconut milk based sauce plus extra flavors of toasted almonds, fried garlic chips and fresh herbs. Both gluten free and dairy free.

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