Chicken with Red Pesto and Parma Ham on Roasted Vegetables

This is a great meal with only one pan to wash up, it looks very colourful and has so much flavour – fab for entertaining as it just takes care of itself in the oven.  It is also very easy to adapt to more than 4 people.

Serves 4

2 large orange sweet potatoes, peeled and cut into chunks

1 red, 1 green and 1 yellow pepper cut into chunks

2 courgettes, sliced 1cm thick

1 large red onion, cut into chunks

4 skinless chicken breasts

4 teaspoons red pesto

4 slices parma ham

Pre-heat oven to 200/180 fan forced. 

Pour a little olive oil or spray a little olive oil spray into a large roasting dish and place in the oven.  Prepare all vegetables as above. 

Place the sweet potato into the tray and cook alone for 15 mins.  Take out of the oven and give it a shake – then add the other vegetables and shake in the pan.  Season with salt and freshly ground black pepper.

In the meantime, spread each chicken breast with pesto and then wrap a slice of parma ham around each breast.

Place the chicken breasts on top of the vegetables and bake for a further 30 mins or until juices run clear in the chicken and the vegetables are cooked.

To serve, remove chicken and place to one side.  Divide the vegetables evenly onto 4 plates, place chicken on top and serve with sauce on the side if desired (see below).

Easy Tomato Sauce:

1/2 pint passata

1 oxo vegetable stock cube

Salt and freshly ground black pepper

Place passata in a small pan and crumble in oxo cube and add salt and pepper.  Heat up gently and have a taste – add a little sugar if needed (makes a real difference!) Serve in a sauce boat.

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