Chicken Breast Wrapped in Ham with Zucchini

Ingredients

• 600 g zucchini
• 20 g basil (1 bunch)
• 15 g pine nuts (1 tbsp)
• 1 Garlic clove
• 6 tbsp Olive oil
• Salt
• pepper freshly ground
• 600 g chicken breast fillet (4 fillets)
• 120 g Parma ham (8 thin slices)

Instructions

1. 1.

   Clean, wash and slice zucchini. Wash basil, dry and chop.

2. 2.

   For the pesto, crush pine nuts, roast in a pan without fat for about 4–5 minutes over medium heat until golden brown, remove and cool. Meanwhile peel and dice garlic. Crush both together, then add half of the basil and continue crushing. Gradually pour in 2 tbsp olive oil until a creamy pesto forms. Season with salt and pepper.

3. 3.

   Rinse chicken fillets, pat dry, cut a pocket into each fillet and fill with some pesto. Salt and pepper the fillets. Wrap each fillet with two slices of Parma ham.

4. 4.

   Heat 2 tbsp oil in a pan and sauté zucchini for 5 minutes over medium heat. Season with salt and pepper, then mix in basil. Brown the chicken fillets briefly on both sides in the remaining oil, cover and simmer for about 5 minutes. Add zucchini back and reheat for another 2–3 minutes over medium heat.