| Servings | serves |
Ingredients
- 300 ml Light Cooking Cream
- 4 slices Prosciutto Spanish Style Sweet Serrano
- 200 grams Fettuccine cooked and drained
- 1 cup Green Beans cooked and drained
- 4 Chicken Breast Fillet skinless
- 4 tablespoons Basil Pesto
- 100 grams Tasty Cheese grated
- 1 Lemon zested & juiced
- 2 tablespoons Olive Oil
- 100 grams Rocket Leaves Fresh
- leaves Basil to garnish
- Salt and Pepper to taste
Ingredients
| |
Instructions
- Preheat oven to 170°C.
- Cover each chicken fillet liberally with basil pesto, wrap each fillet with a slice of prosciutto and place into a shallow baking dish.
- Pour 200 ml of cream over chicken and sprinkle with tasty cheese.
- Cover with baking paper and bake in the oven for 20 minutes.
- Combine remaining cream, lemon zest and juice, olive oil, salt and pepper in a large bowl and mix well.
- Toss through the fettuccine, beans and rocket leaves.
- Remove chicken from oven and slice. Serve over the pasta and bean salad in large bowls, drizzled with pan juices and garnished with basil leaves.
Share this Recipe