top of page






Holiday Ideas

Holiday Ideas


Prep: 20 mins

Cook: 25 mins

Serves: 4

At school there is a nut free policy so I simply omit the pine nuts and the pesto still has a great flavour. The mascarpone cheese means that the pesto is not so intense making it more palatable for younger children.


25g toasted pine nuts

40g or a large handful basil leaves

25g grated Parmesan cheese

1 garlic clove, crushed

olive oil

4 boneless, skinless chicken breasts

85g mascarpone cheese

4 slices Parma ham or prosciutto

175g baby tomatoes, on the vine

salt and ground black pepper

basil leaves to serve

  • In a small food processor, whizz together the pine nuts, basil, Parmesan, garlic clove and 3 tbsp olive oil. (cover any leftovers with a layer of oil and it will keep in the fridge for 3-4 days).

  • Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket.

  • Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

  • Wrap each stuffed chicken breast in a slice of Parma ham and arrange in a shallow baking dish along with the tomatoes.

  • Drizzle with olive oil and season with black pepper and cook at 200◦C for 20-25min or until the chicken is cooked through.

  • Sprinkle with some basil leaves and serve with freshly cooked pasta or crusty bread to soak up the juices.


bottom of page