Pre heat the oven to gas 6, 200˚C, fan 180˚C. Lay out the fillets on a board.
Season all over and make a small incision about 4–5cm long and 3cm deep in the middle of each one.
Stuff 2 slices of the mozzarella and 3 basil leaves into the ‘pocket’ – don’t worry if either is poking out a little. Wrap each chicken breast with 1 1/2 slices of the Parma ham to conceal the pocket.
Heat the oil in a pan and sear on both sides until golden. Place on a roasting tray and bake in the oven for 15-20 minutes, until the chicken is cooked. Cut into the thickest part of the breast to check the meat is cooked through.
Serve with boiled new potatoes tossed in a little herb butter, plus some salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
Pair this with Tesco finest* White Burgundy
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