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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.


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


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


  • 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.