Ham and chicken roll with pesto
From the summer kitchen: Ham and chicken roll with pesto
4 thin chicken steaks (about150 g each)
4 tbsp red pesto
4 slices of Black Forest ham
(or any dry-cured ham such as Parma ham or prosciutto)
ground black pepper
Rinse the chicken steaks, dab dry and season with pepper. Spread a tablespoon of red pesto over one side of each piece of chicken and roll up.
Wrap a slice of ham around each steak and place on a sheet of SAGA Cooking Paper (about 15 x 15 cm). Roll the paper around the chicken, twist the ends and tie with cooking string.
Cook in the oven for about 15 minutes at 180°C (200°C).
This dish goes well with a mixture of long grain rice, wild rice with broccoli or a fresh green salad.