Tomato & Ricotta Pesto Stuffed Chicken Wrapped In Parma Ham

Succulent chicken breasts wrapped in crispy prosciutto with a mouth-watering tomato and ricotta pesto stuffing. Paired perfectly with a fresh, crisp Italian Salad.
Play buttonClick here for full video
Close button
Serves: 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes


  • 4 large chicken breasts
  • 2 tbsp Filippo Berio Tomato & Ricotta Pesto
  • 4 tbsp cream cheese
  • 4 springs of rosemary
  • 8 slices Parma ham
  • Filippo Berio Extra Virgin Olive Oil


  1. Pre-Heat Oven to fan 180C.
  2. Using Sharp knife, cut a pocket down the side of each chicken breast making sure to slice halfway through the breast.
  3. In a small bowl, mix together the Filippo Berio Tomato & Ricotta pesto and cream cheese. Season with black pepper.
  4. Spoon 1tbsp of the pesto and cheese mixture into the pocket.
  1. Lay 2 slices of Parma ham onto a board. Lay a sprig of fresh rosemary on top of the ham and then place the chicken breast, top side down, onto the ham.
  2. Wrap the ham tightly around the chicken and turn over so the seam is at the bottom of the chicken breast.
  3. Place the chicken on a lightly oiled baking tray and cook for 20-25 minutes. Serve with a mixed salad.