Slice off the top 1/4 off the head of garlic to expose the tips of the cloves. Set the garlic head on a large baking sheet along with the whole red peppers. Drizzle with a little olive oil, season with salt and pepper and bake for 30 minutes. Remove from oven, and set aside to cool. When the garlic is cool, squeeze the cloves out directly into the food processor. Peel the skins off the peppers, remove the inner seeds and place into the food processor also. Add in the toasted walnuts, basil leaves and pulse together for a few seconds. Add in the Parmesan cheese, chilli flakes and season well with salt before pulsing together once more. You can now transfer the finished pesto into a small bowl and put aside. Next, prepare the chicken by cutting a horizontal slit into each breast. Stuff with the mozzarella slices and quickly pan-fry on both sides for a minute or so to seal. Wrap each breast up into 2 slices of Parma ham and continue to cook in the oven for roughly 20 minutes. Meanwhile, make a chunky tomato sauce by heating a tablespoon of olive oil in a small pan. Add the garlic cloves and cook for a minute to infuse the oil. Add in the cherry tomato halves and cook for a further 3 minutes. Add in the zalsa pronto and continue to cook for 2 minutes to reduce. When you are ready to serve, mix the cooked pasta with the prepared pesto and place in the middle of 2 large plates. Place the stuffed chicken breasts on top of the spaghetti drizzle the cherry tomato sauce around the edge of the plate. Decorate with fresh basil leaves and serve.

Serves 2

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