Chicken Milano with Pesto Sauce
Chicken Milano with Pesto Sauce
 Prep Time ~ 25 mins | Cooking Time ~45 mins |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tip ~Freezes well raw and stuffed. Sauce does not freeze well.
Ingredients
15g / ½ oz butter
6 chicken breasts, boneless with skin on
Salt and pepper
2 tablespoons runny honey
1 x 200ml carton full fat crème fraiche
2 tablespoons pesto from a jar
Stuffing:
50g / 2oz butter
1 medium onion, finely chopped
3 slices Parma ham, snipped into small pieces
40g / 1 ½ oz fresh white breadcrumbs
50g / 2oz Parmesan cheese, freshly grated
4 tablespoons chopped fresh parsley
1 egg beaten
Method
- Preheat the oven to 220C, 400F, Gas 6. Butter a small roasting tin.
- To make the stuffing, melt the butter in a non-stick frying pan, add the onion and fry for a few minutes. Cover, lower the heat and cook for about 10 - 15 minutes until the onion is soft.
- Remove the lid, add the ham and fry over a high heat for a few minutes to crisp. Tip into a bowl, allow to cool.
- Add the breadcrumbs, Parmesan, parsley and egg to the stuffing mixture. Combine well and season.
- Loosen the skin from the chicken breasts, to make a small pocket. Season the chicken with salt and pepper.
- Divide the stuffing into six and stuff into the pocket of each chicken breast. Pull the skin back over to cover the stuffing.
- Arrange the chicken in the roasting tin. Brush the skin with the honey. Bake for 20 - 25 minutes until the chicken is cooked and golden brown. Remove the breasts to a plate and keep warm while you make the sauce.
- Add the crème fraiche to the juices left in the tin. Scrape the bottom of the tin and whisk the sauce over a high heat on the hob. Stir in the pesto.
- Serve the sauce with the chicken breasts.