Tuesday, August 04, 2009

Pesto Stuffed Chicken Wrapped in Prosciutto

This is a foodtv.com recipe that I have not tried. The recipe sounds easy, but good. I have changed the pesto recipe because they did not include amounts for the olive oil. We make pesto in the fall before the basil is killed by frost and freeze it. So, I always have pesto on hand. I haven't tried any of the prepared pestos from the store, but they might be good. Look for extra virgin olive oil and real parmesean in the ingredients.

Yield: 4

The Pesto

1 large bunch fresh basil
2 tbls pine nuts
1 clove garlic
1 cup grated Parmesan cheese
1/4 tsp Salt
1/4 cup Olive oil

The Chicken

* 4 x boneless, skinless chicken breasts
* 8 slices prosciutto


Directions:
The Pesto

1. Puree all ingredients 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.

2 comments:

  1. Anonymous8:14 AM

    Making this tonight!!! Thank you for the quick/easy section.

    Much love,
    Jacqueline

    ReplyDelete
  2. Tell me how it turns out. I haven't made this yet.

    ReplyDelete