Vickys Italian-Style Chicken with Pesto & Parma Ham, Gluten, Dairy, Egg & Soy-Free

• 4 chicken breasts
• 4 tsp pesto, see my profile for my vegan pesto recipe
• 4 sundried tomatoes, sliced
• 4 slice mozzerella, I use Teese, soy-free vegan mozz
• 8 slice parma ham
• 1 olive oil
• 1 black pepper

1. Preheat the oven to gas 6 / 200C / 400F
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

chicken breasts, pesto, tomatoes, mozzerella, parma ham, olive oil, black pepper

Taken from cookpad.com/us/recipes/362214-vickys-italian-style-chicken-with-pesto-parma-ham-gluten-dairy-egg-soy-free (may not work)