Sun-Dried Tomato and Prosciutto Stuffed Chicken Breast

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 160°C, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place 2 slices of prosciutto slightly overlapping on the counter. Top with half the tomatoes, half the cheese and a basil leaf, then wrap the prosciutto to create a tight parcel. Repeat with the remaining prosciutto, tomatoes, cheese and basil.

• 3

  Once preheated, scatter the pine nuts on the pizza pan. Place the pan in the oven and cook for 5 minutes. Meanwhile, continue to the next step.

• 4

  Using a sharp knife, make an incision into the long side of the chicken breast approximately 5cm long, using the tip of the knife cut into the breast, without cutting all the way through, to create a pocket.

• 5

  Place the prosciutto parcel inside the chicken and seal with toothpicks.

• 6

  When the pine nuts are ready, remove from the oven. Adjust the oven to Roast, Convection, 190°C, for 22 minutes and press Start.

• 7

  Heat the oil in an ovenproof frying pan over medium heat. Season the chicken, skin-side, with salt and pepper. Place the chicken skin-side down in the pan and season the other side. Cook for about 4 minutes, or until the skin is golden.

• 8

  Turn the chicken over. When the oven signals, place the pan in the oven and cook for 22 minutes. Meanwhile, make the pesto sauce.

• 9

  Place the toasted pine nuts, basil, garlic, parmesan, salt and oil in a blender and blend until almost smooth.

• 10

  Bring the cream to a boil in a medium saucepan over high heat. Reduce the heat to medium and simmer for 3 minutes, or until reduced by half. Stir in half the pesto. Bring to a boil and remove from heat. Reserve the remaining pesto for another use.

  Tip: Store the leftover pesto in an airtight container, in the refrigerator, for up to 1 week or freeze in ice cube trays for up to 3 months.
• 11

  The chicken is ready when a meat thermometer inserted into the thickest part (not the stuffing), reads 74°C. If not, cook it a little longer.

  Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
• 12

  Remove the chicken from the oven and rest in the pan for 5 minutes. Meanwhile, continue to the next step.

• 13

  Return the pesto sauce over medium heat to reheat.

• 14

  Remove the toothpicks. Slice the chicken in half and place on a plate. Pour over the sauce and serve.