Recipe by Schemin Demon
This is a succulent, tasty and not too fattening dish needing minimal preparation and supervision during cooking, easy to present and with a wonderfully satisfying Mediterranean flavour. Enjoy with a glass of chilled Pinot Grigio.
Top Review by Tea Jenny
What a nice dinner we have just finished, I made a mistake and opened a tin of mushroom soup so I just used that, and it was very good other than that I made it to the recipe. the only thing was you didn't put a time for baking in the oven mine took about 40/45 minutes. I loved the rice, I made it in my rice cooker and just stirred in at the end of cooking and left it a bit on keep warm and it was very good. Next time I think I might put mushrooms in the chicken and a bit of garlic butter Mmmmm. thank you for a very nice recipe. Made for PAC Spring 2010.
- 4 chicken breast fillets, skinned
- 4 slices prosciutto ham
- 415 g cream of chicken soup
- 1⁄2 red pepper, de-seeded and finely diced
- 200 g long grain rice, Basmati is best, if you have it
- 2 teaspoons olive oil
- 1 tablespoon ready-made green pesto sauce
- 4 sprigs fresh curly-leaf parsley, washed and shaken dry
Directions See How It's Made
- Pre-heat oven to 200C/400F/gas 6.
- wash and dab dry the chicken breasts with kitchen roll.
- Slice each chicken breast along one side so that it can be opened like a book. Place a slice of Prosciutto ham and some diced red pepper into each chicken breast and close over.
- Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.
- Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.
- Cover the casserole and place on the middle shelf of the oven to cook.
- Now, relax for ten minutes with a glass of Pinot Grigio (just to ensure that it is sufficiently well chilled, you understand).
- About twenty minutes before the chicken will be ready, rinse the rice in running water for a couple of minutes before putting it into a medium sized saucepan with four cups of water and the olive oil (the olive oil helps keep the rice separate), stir once.
- Bring to a fast boil then reduce the heat to a simmer.
- After five minutes, add the Pesto sauce to the rice and stir gently to distribute. Continue simmering until all the water has been absorbed (about 5-7 minutes). Fork through rice to fluff up.
- Place a quarter of the rice on each plate and put a chicken breast on top, offset a little to one side. Spoon some chicken soup from the casserole over the chicken breasts and decorate with the parsley sprig before serving.