- 4
- 20 mins
- 55 mins
Ingredients
- The Pesto
- 1 bunch large bunch fresh basil
- 1 cup pine nuts
- 1 cup grated Parmesan cheese
- Salt
- Olive oil
- The Chicken
- 4 boneless, skinless chicken breasts
- 8 slices prosciutto
Preparation
Step 1
The Pesto
1. Puree the basil, pine nuts, cheese and olive oil in a food processor.
2. Season to taste with salt.
The Chicken
1. Preheat oven to 375°F.
2. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
3. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
4. Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.
1. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
2. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket.
3. Spoon in some of the pesto and then wrap the prosciutto neatly around it.
4. Repeat for the other 3 breasts.