Chicken And Parma Ham Bake With Pesto Tagliatelle - cooking recipe

Ingredients

4 None boneless skinless chicken breasts (about 5 oz each), halved, pocket cut in the middle of each
8 slices Parma ham
2 tbsp olive oil
1 lb cherry tomatoes, halved
1 None onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 cup whipping cream
None None pinch of sugar
4 oz mozzarella, torn into pieces
11 oz tagliatelle pasta
3 tbsp green pesto
None None fresh basil, for garnish

Preparation

Preheat the oven to 425\u00b0F. Place a folded slice of ham in each chicken pocket. Heat the oil in a large frying pan and sear the chicken until browned on each side. Remove from the pan and season with salt and black pepper.
Heat the oil again and cook the tomatoes, onion and garlic for 2 mins. Remove one-third of the tomatoes from the pan and set aside. Add the cream to the pan and bring to the boil. Simmer for 2 mins then season with salt, black pepper and a pinch of sugar.
Spread in an ovenproof serving dish and place the chicken pieces on top. Sprinkle over the mozzarella and reserved tomatoes. Bake for 10 mins, until the cheese is melted and bubbling.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain and toss with the pesto. Garnish the chicken with basil and serve with the tagliatelle.