Pesto Chicken

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

An attractive, tasty, simple to prepare dish. You can adjust your amounts depending on the size of the chicken breasts. Mine were rather giant but one slice of ham may be enough to wrap smaller pieces.

Serves 4

freefrom pesto chicken


  • 4 skinless chicken breasts
  • 4 tspn freefrom pesto (I used Le Conserve Della Nonna)
  • 2 tomatoes
  • 8 slices of Parma (or similar) ham
  • salt and pepper


  1. Preheat the oven to 160°C/325F/Gas mark 3.
  2. Bash the chicken breasts with a rolling pin to flatten and tenderise.
  3. Slice each breast in half and open out.
  4. Spread one teaspoon of pesto on one half of each.
  5. Slice the tomatoes and place 2 slices on top of the pesto.
  6. Put the other half of chicken back on top.
  7. Lay 2 slices of ham side by side and place the chicken on top.
  8. Fold the ham over the chicken and place join side down into a baking dish.
  9. Season with salt and pepper.
  10. Cook for about 20 minutes depending on the thickness of the chicken.
  11. Cut into slices to serve, not forgetting to pour the juices from the baking dish over the top.

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