Chicken Breast with Parma Ham

4 x 125g (4 1/2oz) boneless chicken breasts, skinned
3 tbsp pesto
4 sun-dried tomatoes, drained of oil and sliced
8 thin slices Parma ham
1 tbsp olive oil
1. First preheat the oven to 200ºC/400ºF/gas 6. Next spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a ‘pocket’.
2. Spread the inside of the pocket with the classic pesto and layer the sun-dried tomato slices onto each chicken breast.
3. Wrap each chicken breast with 2 slices of Parma ham and put them on a baking sheet.
4. Finally drizzle each one with oil and bake them in the oven for 20-25 minutes or until the chicken is cooked through.