Healthy Meals

Stuffed Pesto Chicken Breast with Parma Ham & Sun-Dried Tomato | Recipe By Ru Anderson

By Ru Anderson | BSc (HONS)

Performance Nutritionist, Author, Speaker,

Competitive Athlete & Owner of Exceed Nutrition

Serves 4

Make Ru’s delicious Stuffed Chicken Breast, Parma Ham & Sun-Dried Tomato Recipe 

Prep: 8 min – Cook: 30 min


– 4 x 200g chicken breasts, slit

– 50g homemade pesto (or store bought)

– 8 sun dried tomatoes, drained

– 8 green olives, sliced

– 4 slices parma ham


1) Preheat the oven to 200C – spread chicken breast onto a board and with a knife make a small slit in each to create a ‘pocket’.

2) Stuff each chicken breast with pesto, sun dried tomatoes and green olives.

3) Wrap each breast in a slice of parma ham and place on a baking tray.

4) Bake the chicken breasts for about 30 mins, until cooked and browned.

5) Serve hot with side salad and rice or store in the fridge for later.


Nutrition per serving:

317 kcals

49g Protein

5g Carbs

10g Fat

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