Chicken with Mozzarella, Parma Ham and Pesto Potatoes

If there are kids round, there may be nearly all the time a half-used container of pesto. Too costly to throw away, and a superb cause why we’re all the time in search of one thing aside from pesto pasta. This dish is a little bit of summer season in winter.

Wine suggestion: Select a pleasant and contemporary pink, ideally with a average alcohol. Thankfully, we had a pink mix from the Sebestyén household within the Szekszárd area of southeastern Hungary. Their Szekszárdi Cuvée is a scrumptious mix of Kékfrankos, Merlot and Cabernet Franc; youthful, contemporary and stuffed with character.

Hen with mozzarella, Parma ham and roasted pesto potatoes, for 4 individuals

• 125 g scoop of mozzarella cheese (not buffalo), sliced
• 4 rooster fillets
• 24 basil leaves
• 4 slices of Parma ham
• 24 cherry tomatoes
• 2 tbsp olive oil
• 450 grams child potatoes
• 3 tablespoons of pesto
• 2 tablespoons thick balsamic vinegar

Preheat the oven to 190C/fuel mark 5.

Grease a baking tray.

Season the slices of mozzarella with salt and pepper.

Lower a small pocket in every rooster breast (we requested our butcher for this) and fill with a slice of mozzarella and 6 basil leaves. Wrap every bit of rooster in a slice of Parma ham and place on the greased baking sheet. Divide the tomatoes over the rooster.

Drizzle with the olive oil and season with salt and pepper, then roast for 20 minutes or till the rooster is cooked by way of.

In the meantime, prepare dinner the potatoes for about 20 minutes, drain and blend with the pesto.

Place the rooster, potatoes and tomatoes on heat plates and drizzle the tomatoes with the thick balsamic vinegar.

(Unique recipe from Herbs by Judith Hann, Watkins Media Ltd, 2017.)