Pat chicken breasts dry. If breasts are particularly thick, cut in half horizontally. Sprinkle with a little sea salt and pepper.
Dredge each chicken breast in flour.
Wrap each chicken breast with prosciutto. Set aside.
Heat 2 tablespoons of olive oil in a medium skillet. Add prosciutto-wrapped chicken and cook for 8-10 minutes per side until there is no longer any pink in the center of the thickest part of the breast. Remove chicken from pan and set aside.
Pour cream and basil pesto into the pan. Stir to mix well. Return chicken to pan. Bring to a boil then remove from heat.
Serve and garnish with basil leaves on top. Serve immediately as is or over pasta or rice.
Notes
HOW TO REHEATUnwrap the chicken and place it on a baking sheet and bake it at 350°F for 15 to 20 minutes or until heated through. Alternatively, you can reheat it in the microwave on high power for 1 to 2 minutes or until heated through. The pesto cream sauce is best made fresh. Do not store it in the fridge or freeze it.