. Difficulty: Medium
. Serves: 4 people
DescriptionThis is a simple, stylish idea for fuss-free entertaining – with very tasty results.
Ingredients2 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
PreparationPreheat 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.
Cook’s tip: As an alternative to the chicken, use skinless cod loin or sea bass fillets. Spread them with pesto and top with basil leaves and grated Grana Padano before wrapping them in the prosciutto. Reduce the cooking time to 20 minutes.