Pesto Prosciutto Wrapped Chicken
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
4 chicken breasts
8 slices prosciutto (I use Creminelli’s brand)
4 tsbp pesto (I use a nut-free version from Bear Pond)
4 tbso shredded mozzarella cheese
salt and pepper
4 cups arugula
lemon, olive oil, balsamic vinegar
Directions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Lay the chicken breast on a cutting board. Season both sides of each breast with salt and pepper.
- With a sharp knife, slice the chicken breast in half, careful not to cut all the way through.
- Spread one tbsp of pesto on each chicken breast, then sprinkle the mozzarella cheese over the pesto, close the breast, and wrap it with two pieces of prosciutto.
- Place the stuffed chicken breasts on the sheet pan and bake for about 35-40 minutes or until the internal temperature reaches 165 degrees.
- Serve the chicken over a bed of arugula with fresh lemon and a drizzle of olive oil and balsamic vinegar.