Chicken Breasts Stuffed with Ham and Pesto

Chicken Breasts Stuffed with Ham and Pesto
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    boneless, skinless chicken breasts

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 3 Tbsp.
    (45 mL)


  • 4

    thin slices of ham

  • 8

    leaves of basil

  • 1/4 cup
    (60 mL)

    grated fresh parmesan

  • Salt and pepper to taste.


Preheat oven to 350°F/180°C.

Flatten chicken breasts with a rolling pin.

Then cut a pocket into each one.

In a skillet, brown chicken breasts in oil.

Spread pesto in pockets and top with a slice of ham, Parmesan, basil, salt and pepper. Arrange breasts in an ovenproof dish.

Bake 12-15 minutes or until chicken is cooked.

Serve with pasta and spinach salad.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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