Ham Stuffed Chicken Breast On Savoury Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breast fillets, skinned
• 4 slices prosciutto ham
• 415 g cream of chicken soup
• 1/2 red pepper, de-seeded and finely diced
• 200 g long grain rice, basmati is best, if you have it
• 2 teaspoons olive oil
• 1 tablespoon ready-made green pesto sauce
• 4 sprigs fresh curly-leaf parsley, washed and shaken dry

Recipe

• 1 pre-heat oven to 200c/400f/gas 6.
• 2 wash and dab dry the chicken breasts with kitchen roll.
• 3 slice each chicken breast along one side so that it can be opened like a book. place a slice of prosciutto ham and some diced red pepper into each chicken breast and close over.
• 4 pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.
• 5 sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.
• 6 cover the casserole and place on the middle shelf of the oven to cook.
• 7 now, relax for ten minutes with a glass of pinot grigio (just to ensure that it is sufficiently well chilled, you understand).
• 8 about twenty minutes before the chicken will be ready, rinse the rice in running water for a couple of minutes before putting it into a medium sized saucepan with four cups of water and the olive oil (the olive oil helps keep the rice separate), stir once.
• 9 bring to a fast boil then reduce the heat to a simmer.
• 10 after five minutes, add the pesto sauce to the rice and stir gently to distribute. continue simmering until all the water has been absorbed (about 5-7 minutes). fork through rice to fluff up.
• 11 place a quarter of the rice on each plate and put a chicken breast on top, offset a little to one side. spoon some chicken soup from the casserole over the chicken breasts and decorate with the parsley sprig before serving.