ingredients
Chicken breasts
2 tbsp ricotta cheese
6 basil leaves, finely chopped
2 tbsp red pesto
Sea salt and freshly ground black pepper
2 slices of prosciutto, pancetta or streaky bacon
2 sprigs of rosemary

Dressing – 1 tbsp olive oil and 1/2 tbsp balsamic vinegar.

Method
Oven at 180c. Slice the ‘pockets’ into the side of the chicken breasts. Stuff with a spoonful of the ricotta mixture (made with basil and a tbsp of pesto with ground black pepper). Season the chicken and then wrap with a slice of prosciutto/pancetta/bacon to seal the pocket and tuck the rosemary or thyme under it too. Glaze with remaining pesto mixed with a little oil.

Bake in the oven for 20-30min until cooked through.

For the dressing, whisk the oil and vinegar with seasoning and drizzle over Serve with a light salad.