This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.
Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.
As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!
100g Parmesan, grated
1 garlic clove, chopped roughly chopped
small bunch parsley, leaves only
100g drained weight sundried tomatoes
80g macadamia nuts
freshly ground pepper
6 chicken breasts, skinned and boned
12 slices prosciutto/ Parma ham
Preheat the oven to 180 degrees Centigrade.
Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.
Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.
Stuff with a sixth of the tomato mix.
Wrap with two slices of prosciutto, wrapping both the front and back.
Place on a baking sheet.
Prepare the remaining breasts.
Bake in the oven for 30-40 mins.
Allow to sit before serving, serve warm or at room temperature.