Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys italian-style chicken w pesto & parma ham, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is something which I have loved my whole life.
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it! Extremely rich combination of chicken, spinach and creamy pesto sauce.
To begin with this recipe, we have to prepare a few components. You can have vickys italian-style chicken w pesto & parma ham, gf df ef sf nf using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF:
- Prepare 4 chicken breasts
- Make ready 4 tsp pesto, see my profile for my vegan pesto recipe
- Get 4 sundried tomatoes, sliced
- Prepare 4 slice vegan mozzerella, I use MozzaRisella or Violife brands
- Get 8 slice parma ham
- Get 1 olive oil
- Get 1 black pepper
Reheat thoroughly ad make sure its piping hot before serving. Prepared pesto is the secret ingredient in this lightened-up, healthy creamy chicken salad recipe. For the prettiest dressing, go for a bright-green colored pesto. Reviews for: Photos of Italian Pesto Chicken Salad.
Instructions to make Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400°F
- Cut a slit in the top of each chicken breast
- Spread a tsp of pesto into each slit
- Stuff each with 1 sliced sundried tomato
- Place a slice of mozzerella on top of each chicken breast
- 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
- Nice served with some roasted vine tomatoes, fries or a side salad
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