Medium
4 people
This is a simple, stylish idea for fuss-free entertaining – with very tasty results.
Ingredients
2 courgettes, thickly sliced
4 tomatoes, quartered
1 large aubergine, cut into chunks
4 tablespoons Italian olive oil
Salt and freshly ground black pepper
4 skinless, boneless chicken breasts
4 teaspoons red or green pesto sauce
About 12 basil leaves
50g (2oz) Grana Padano cheese, finely grated
8 slices prosciutto (air-dried ham)
Shavings of Grana Padano, to serve
Preparation
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Put the courgettes, tomatoes and aubergine chunks into a roasting pan and drizzle with the olive oil. Season and toss together to coat.
Cut a pocket into each chicken breast and fill each one with a teaspoon of pesto sauce, about 3 basil leaves and a quarter of the grated Grana Padano.
Wrap each chicken breast with two slices of prosciutto, then arrange them on top of the vegetables. Season, then drizzle with a little more olive oil. Roast for 35 – 40 minutes, until the vegetables are tender and the chicken is done. Check that the chicken is thoroughly cooked by piercing the thickest part with a sharp knife – the juices should run clear.
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