Stuffed chicken breast wrapped in ham

Ingredients for 4 servings:

• Pesto:
• 2 garlic cloves, more if desired
• 50 g cheese (Pecorino), grated (alternatively Parmesan)
• 50 g pine nuts (alternatively almond sticks)
• 1 pack of basil, frozen
• 4 tbsp olive oil
• 4 tbsp water
• salt and pepper
• 4 chicken breast fillets
• 8 slice(s) Parma ham, thinly sliced
• 600 g zucchini
• olive oil
• 4 rolls, for baking

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with braised zucchini and pesto rolls

Peel and roughly chop the garlic cloves. Grind them together with the cheese, almonds or pine nuts, and basil in a blender until finely ground. Stir in the olive oil and water to form a creamy paste. Season with salt and pepper. First, trim any fat and any tendons from the chicken breast fillets. Cut a pocket into each fillet with a sharp knife and fill with 1-2 teaspoons of pesto. Wrap each with two slices of Parma ham and secure with kitchen string or toothpicks. Set aside. Cut the bread rolls about 3-4 times deep and spread the remaining pesto into the cracks. (This works best with a knife.) Remove the core from the zucchini, then halve them crosswise and cut into thin slices. Heat a little olive oil in a pan. Meanwhile, preheat the oven to bake the rolls. Fry the zucchini slices for about 5 minutes, until they have significantly reduced in volume. Remove from the pan and set aside. If necessary, add a little more oil and heat it back up. Fry the chicken breasts for about 5-7 minutes on each side, until the ham is crispy and the chicken breasts can be turned without sticking to the bottom of the pan. In the meantime, you can also put the bread rolls in the oven. Add the zucchini slices back to the chicken breasts. Cook for about 2-3 more minutes, seasoning with salt and pepper. Once the bread rolls are done, serve the chicken breasts with the braised zucchini and the pesto bread rolls.