Ham Stuffed Chicken Breast on Savoury Rice

READY IN: 50mins
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.

Ingredients Nutrition


  1. Pre-heat oven to 200C/400F/gas 6.
  2. wash and dab dry the chicken breasts with kitchen roll.
  3. 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.
  4. Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.
  5. Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.
  6. Cover the casserole and place on the middle shelf of the oven to cook.
  7. Now, relax for ten minutes with a glass of Pinot Grigio (just to ensure that it is sufficiently well chilled, you understand).
  8. 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.
  9. Bring to a fast boil then reduce the heat to a simmer.
  10. 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.
  11. 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.

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