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 are having an incredible day today. Today, we’re going to make a distinctive dish, vickys italian-style chicken w pesto & parma ham, gf df ef sf nf. It is one of my favorites. This time, 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 is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Vickys Italian-Style Chicken w Pesto & Parma Ham, GF DF EF SF NF is something that I have loved my whole life.

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.

To begin with this recipe, we have to prepare a few ingredients. 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 it.

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