|2||chicken breasts (skin on)|
|50 g||sun-dried tomatoes (in oil)|
|4 slices||Serrano ham|
|80 ml||olive oil|
Pinot Noir Rosé, dry, 2010
This light summery dish is best accompanied by an aromatic Pinot Noir Rosé with a bouquet of red berries. The latter develops best when well cooled at 8 – 10°C (46 – 50 °F).
Preheat the grill. Finely slice mushrooms. Drain sun-dried tomatoes and cut into strips.
With your fingers, carefully loosen the skin of the chicken breast and place some of the sliced mushrooms and sun-dried tomatoes underneath it.
For the pesto, pick basil, parsley, rosemary, and thyme leaves. Peel and crush garlic clove. Puree everything in a food processor with olive oil, salt and pepper.
Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.