Prosciutto Wrapped Chicken
An out-of-this-world chicken dinner that looks gourmet but couldn't be easier. Wrap a chicken breast in prosciutto, add a pesto sauce and voila! Delicious!
Servings: 2 servings
Calories: 584kcal
Equipment
- All-Clad 12-inch Stainless Steel Skillet
Ingredients
- 2 large chicken breasts
- Sea salt & pepper
- 1 Tablespoon flour (or cornstarch for gluten-free)
- 4 slices Prosciutto
- 2 Tablespoons olive oil
- 4 Tablespoons basil pesto
- ⅓ cup cream
- Garnish: Basil leaves
Instructions
- 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 REHEAT
Unwrap 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.
Nutrition
Calories: 584kcal | Carbohydrates: 7g | Protein: 29g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 529mg | Potassium: 492mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1228IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
