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Ingredients

• 1 (1.35kg), boned chicken
• 100 g pecan halves
• 100 g dried apricots, (no-soak)
• 2 large chicken breasts
• 4 thin slices Parma ham
• 75 ml dry white wine
• 1 tbsp olive oil
• black pepper

• olive oil, for drizzling
• sprigs coriander
• flat leaf parsley
• lemon wedges

• 50 g parsley, chopped
• 2 cloves garlic, peeled
• 2 tbsp pine kernels, toasted
• 4 tbsp extra virgin olive oil
• 3 tbsp finely grated parmesan
• black pepper

Description

Ideal For A Summer Meal, Ross Burden's Flavourful Recipe Combines Tender Chicken With Home-made Pesto, Apricots And Pecans

UK TV