Pesto chicken parcels recipe

  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 400 calories / serving
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Using a sharp knife, cut into the fatter side of the breast fillets to make a pocket, taking care not to cut right through the fillet. In a bowl, beat the cheese with the pesto, then divide the mixture evenly between the four pockets, stuffing it well in. 

Separate the slices of proscuitto and use to wrap round the chicken neatly. Brush an ovenproof dish (of a size that the fillets will fit in in one layer without too much spare room around them) with a little of the olive oil, pop in the parcels then drizzle the remaining oil over the top.  Bake in the centre of the oven at 190C for 25 minutes or until cooked through, with no pink showing - the cheesy filling will have partially melted, making a nice sauce.

Tip - Try serving each portion with 80g new potatoes and a green leaf side salad with low-calorie salad dressing – adds 80 calories.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 skinless chicken breast fillets
  • 84g Tesco prosciutto
  • 120g light soft cheese
  • 1tbsp green or red pesto
  • 1tbsp olive oil
  • Energy 1665kj 400kcal 20%
  • Fat 25g 36%
  • Saturates 11g 55%
  • Sugars 0g <1%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 0.3g Protein 44.1g Fibre 0g


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