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

Hello everybody, I hope you are having an amazing 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Process basil in the bowl of a food processor until minced. Add roasted garlic and Parmigiano-Reggiano cheese; pulse a couple of times to mix together. Pour olive oil in slowly, with the processor running, until pesto is smooth and has achieved your desired consistency. Down the side of each chicken breast, slice to make a pocket.

Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF:
  1. Get 4 chicken breasts
  2. Prepare 4 tsp pesto, see my profile for my vegan pesto recipe
  3. Make ready 4 sundried tomatoes, sliced
  4. Take 4 slice vegan mozzerella, I use MozzaRisella or Violife brands
  5. Take 8 slice parma ham
  6. Prepare 1 olive oil
  7. Prepare 1 black pepper

Season with salt, pepper, garlic and Italian seasonings. To the same pan with the oil add onion and minced garlic and cook for a few minutes until onion is translucent. Add shredded chicken and cook for a few minutes until lightly browned. Add pesto, wine, and coconut milk.

Steps 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

Add shredded chicken and cook for a few minutes until lightly browned. Add pesto, wine, and coconut milk. Try this homey and comforting casserole for an alternate main dish at Thanksgiving. Great served with crusty bread or a tossed salad. Meanwhile, heat the oil in a large skillet over medium-high heat.

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