Ham Stuffed Chicken Breast On Savoury Rice
This is a succulent, tasty and not too fattening dish needing minimal preparation and supervision during cooking, easy to present and with a wonderfully satisfying mediterranean flavour. enjoy with a glass of chilled pinot grigio.
Steps
Pre-heat oven to 200c / 400f / gas 6.
Wash and dab dry the chicken breasts with kitchen roll.
Slice each chicken breast along one side so that it can be opened like a book.
Place a slice of prosciutto ham and some diced red pepper into each chicken breast and close over.
Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.
Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.
Cover the casserole and place on the middle shelf of the oven to cook.
Now , relax for ten minutes with a glass of pinot grigio.
About twenty minutes before the chicken will be ready , rinse the rice in running water for a couple of minutes before putting it into a medium sized saucepan with four cups of water and the olive oil , stir once.
Bring to a fast boil then reduce the heat to a simmer.
After five minutes , add the pesto sauce to the rice and stir gently to di.
Ingredients
chicken breast fillets, prosciutto ham, cream of chicken soup, red pepper, long grain rice, olive oil, pesto sauce, fresh curly-leaf parsley