Chicken fillets filled with parsley pesto

Serves 4

200 g/7 oz parsley
2 tbsp pine nuts
2 garlic cloves
2 tbsp rapeseed oil
150 g/5 oz grated Västerbottensost
Salt and pepper

4 chicken fillets
4 slices Parma ham
2 tbsp butter
4 servings of pasta
3 tbsp pitted green olives
3 tbsp pitted black olives
Salt and pepper

Preheat the oven to 175°C/350°F/ Gas 4. Blend parsley, pine nuts, garlic and oil in a food processor. Add cheese. Season with salt and pepper. Slit the chicken fillets lengthwise, season with salt and pepper and ill with pesto. Wrap a slice of ham around each fillet. Sear the chicken in butter. Finish cooking in the oven approx. 15-20 mins or until the chicken is cooked through and the juices run clear.

Boil pasta in salted water.
Cut the olives in rings and mix with the pasta.

Serve the chicken with the pasta. Sprinkle with freshly milled pepper. Garnish with chopped parsley and slices of Västerbottensost.

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