Chicken Wrapped in Parma Ham

This is a quick, easy and super tasty way to make your chicken dish slightly more interesting. There are four parts to this meal: the chicken, the rice, the vegetables and the pesto.

Ingredients

Chicken:

• 1 Chicken breast
• Oil
• 3 slices of Parma Ham

Rice:

• 75g of basmati or long grain rice
• Salt for the water

Vegetables:

• half a pack of green beans
• Salt for the water

Pesto Sauce:

• 50g Basil Leaves
• 70g grated Parmeasan
• 1 Garlic clove
• 100 ml Olive Oil
• 15g Pine nuts

Method

For the Chicken:

1. Preheat the oven to 200°C.
2. Pan fry the chicken for 5 minutes in order to crisp up the outside.
3. Wrap the chicken with the Parma ham and use a couple of toothpicks to secure.
4. Drizzle with olive oil and put in the oven for 25-35 minutes.

Rice:

1. Add two cups of water to a saucepan and put to boil at high heat.
2. Add one cup of rice to the boiling water with some salt. Turn down the heat and put a lid on the saucepan.
3. The rice should take aproximately 10-20 minutes to cook - check the packet for more specific details.

Vegetables:

1. Fill up a saucepan with water and bring to the boil on high heat.
2. Add the beans with a pinch of salt.
3. It should take aproximately 10 minutes to cook.

Pesto sauce (3 minutes to prepare): You can use a Pestle and Mortar or a Blender

Pestle and Mortar:

1. Add 1 chopped garlic clove and grind it with the pestle with a pinch of salt.
2. Add the Basil leaves with another pinch of salt and carry on grinding.
3. Make sure you grind well and create a dark green paste.
4. Add the pine nuts, and carry on grinding.
5. Add some Parmesan, a bit at a time and carry on mixing it all together.
6. Finally add the olive oil. Mix until you have a homogeneous sauce.

Blender:

1. Add the garlic and the basil to the blender and blend.
2. Add some salt, the pine nuts and the Parmesan and blend at high speed.
3. Once you get a good paste, add the olive oil.

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