|Preparation : 15 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 6 rates|
|Download the recipe :|
|Programmes :||accessories :|
|60||g sundried tomatoes, diced
|30||g rocket, roughly chopped
|100||g pancetta or coppa, thinly sliced
|4||free-range chicken breasts
|4||tsp pesto (see recipe)
|1||Combine the ricotta and sundried tomatoes in a bowl and stir well. Add the rocket|
and lightly season.
|2||Place a rectangle of catering clingfilm on a work surface and put 2-3 slices of|
pancetta in the centre. Butterfly and lightly flatten each chicken breast, then spread
with pesto. Place a chicken breast on the pancetta and top with a spoonful of the
|3||Roll the chicken breast over, tightly wrapping it in the clingfilm to seal; twist the|
ends like a sweet. Prepare the other chicken breasts in the same way.
|4||Place each roll in the steamer basket and add 500ml water to the metal bowl. Run|
the STEAM programme.
This recipe works if the chicken breasts are exactly the same size.