Elena and Enza are two bariatric friends who are great Italian cooks! They often query where are my Italian recipes…so here is one for them. It’s a fantastic main course dish that’s easy to make and loaded with protein…in fact a normal portion has a massive 33g. You could use red pesto or sun-dried tomato puree instead of the traditional green pesto if preferred.
CHICKEN BREASTS WITH PESTO AND PARMA HAM
Ingredients
Metric/US
4 skinless and boneless chicken breasts, weighing about 125g/1/4 lb each
4 tsp green pesto
75 g/3 oz thinly sliced Parma ham
12 fresh basil leaves
450 g/1 lb baby carrots, halved
2 peppers/capsicums, deseeded and cut into chunks
1 large red onion, sliced into thin wedges
salt and freshly ground black pepper
Frylight or other low-fat extra-virgin olive oil spray
Method
1. Preheat the oven to 190 C/375 F/gas mark 5.
2. Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread 1 tsp of the pesto sauce into each one, then share the Parma ham between them. Top with the basil leaves, then close the pockets and secure with cocktail sticks/toothpicks.
3. Place the carrots, peppers, red onion and salt and pepper to taste in a roasting pan and spray liberally with the Frylight or other low-fat extra virgin olive oil spray . Arrange the chicken breasts on top. Roast in the oven for 25-30 minutes or until the chicken is cooked and the vegetables are tender. Serve at once.
SERVES 4
WLS PORTION: 1/2
CALORIES: 275
PROTEIN: 33g
CARBOHYDRATE: 20.4g
FAT: 7.2g
Image courtesy of Parma Ham Consortium www.proscuittodiparma.com
Julie smith says
I had my gastric bvpass on 16th March 2011 and I feel really good. I will not be on solid food until 27th April and will definitely try some of these recipes.
Carol says
Hope you enjoy them Julie…take it easy through the stages of eating and by the summer you are bound to be eating a good selection of foods again. Keep in touch! Carol