Ingredients 6 large boneless Chicken breasts 50g butter 4 tablespoons red pesto 12 slices of Jambon Cru or rashers of back bacon 125 ml red wine 2 tablespoons Olive oil 175 ml chicken stock 4 tablespoons Crème Fraîche Salt and pepper To garnish Fresh Basil leaves Cherry Tomatoes

Method

1. Make a long horizontal slit through the thickest part of each Chicken breast
2. Beat the butter and pesto together and spread equally inside the cavities in the chicken and close the chicken tightly together
3. Stretch the ham or bacon and wrap 2 slices round each breast, overlapping so that the chicken is completely encased. Secure with wooden cocktail sticks
4. Heat the oil in a large pan, add the chicken and sauté over a medium heat for about 3 minutes on each side (or until the bacon colours)
5. Add the wine and stock and bring to the boil, spooning the liquid over the chicken to keep it moist.
6. Cover and simmer gently for 25 minutes or until the chicken is tender (Check with a cocktail stick)
7. Remove the roulades with a slotted spoon and transfer to a heated serving dish and keep warm.
8. Add the Crème Fraîche to the liquid and bring to the boil. Simmer until the sauce thickens.
9. Pour the sauce over the chicken and serve garnished with the basil and cherry tomatoes