Skin the chicken breasts and make a large pocket in each.
Fill each of the pockets with half of the chopped mozzarella cheese and half of the pesto and close the pockets. Wrap each in a rasher of Parma ham.
In a frying pan, seal the parcels until browned all over, then transfer to the oven and roast at Gas 6, Electric 180 for 25 mins until cooked through
Serve with a green salad
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