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1
Pre-heat oven to 200C/400F/gas 6.
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2
wash and dab dry the chicken breasts with kitchen roll.
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3
Slice each chicken breast along one side so that it can be opened like a book.
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4
Place a slice of Prosciutto ham and some diced red pepper into each chicken breast and close over.
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5
Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.
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6
Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.
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7
Cover the casserole and place on the middle shelf of the oven to cook.
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8
Now, relax for ten minutes with a glass of Pinot Grigio (just to ensure that it is sufficiently well chilled, you understand).
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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.
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10
Bring to a fast boil then reduce the heat to a simmer.
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11
After five minutes, add the Pesto sauce to the rice and stir gently to distribute.
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12
Continue simmering until all the water has been absorbed (about 5-7 minutes).
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13
Fork through rice to fluff up.
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14
Place a quarter of the rice on each plate and put a chicken breast on top, offset a little to one side.
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15
Spoon some chicken soup from the casserole over the chicken breasts and decorate with the parsley sprig before serving.
