Pesto, of course, we will prepare ourselves.
I took ham for the ham. You can have prosciutto or even bacon.
I used mascarpone as the cream cheese. Let's start with pesto.
Fry the nuts.
Grind nuts, Basil, garlic, and grated Parmesan in a blender. Season with salt and pepper.
And start adding tablespoons of olive oil, focusing on the final consistency. In total, it will take about 60 ml.
It should look something like this.
Put the cream cheese, 3 teaspoons (with a slide) of pesto, salt and egg in a food processor. Stir well.
Add the breadcrumbs and mix again.
The sauce is ready.
Proceed to the breast. At the specified length, from the thick to the thin side, cut the pocket in the middle.
Transfer the sauce to a cooking bag and fill the chicken with it.
Heat the olive oil and fry the Breasts for 30 seconds on each side. Set aside and allow to cool.
Wrap in jamon, fry again a little on all sides.
Then transfer to the oven and bake for 15-20 minutes at 180 degrees.