Ham Stuffed Chicken Breast on Savoury Rice

1. 1

   Pre-heat oven to 200C/400F/gas 6.

2. 2

   wash and dab dry the chicken breasts with kitchen roll.

3. 3

   Slice each chicken breast along one side so that it can be opened like a book.

4. 4

   Place a slice of Prosciutto ham and some diced red pepper into each chicken breast and close over.

5. 5

   Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.

6. 6

   Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.

7. 7

   Cover the casserole and place on the middle shelf of the oven to cook.

8. 8

   Now, relax for ten minutes with a glass of Pinot Grigio (just to ensure that it is sufficiently well chilled, you understand).

9. 9

   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.

10. 10

    Bring to a fast boil then reduce the heat to a simmer.

11. 11

    After five minutes, add the Pesto sauce to the rice and stir gently to distribute.

12. 12

    Continue simmering until all the water has been absorbed (about 5-7 minutes).

13. 13

    Fork through rice to fluff up.

14. 14

    Place a quarter of the rice on each plate and put a chicken breast on top, offset a little to one side.

15. 15

    Spoon some chicken soup from the casserole over the chicken breasts and decorate with the parsley sprig before serving.

* Per serving · 4 servings · Values may vary.