Do you know that feeling when you take a bite of something absolutely incredible in a restaurant and you close your eyes in an effort to fully enjoy that moment? The first time I made this meal, everyone at the table, including myself, had that moment. This Prosciutto Pesto Chicken is a mouthwatering, tasty dish that tastes so good, you might think it’s only an option for a cheat day meal. But it really isn’t!
I created this meal by accident as I was in a ‘pesto phase’ and wanted to introduce it to chicken somehow. I love making my own pesto and do not purchase from stores so I have control over every ingredient that goes into it. The pesto in this recipe is made with spinach as I find the same amount of Basil would overpower the other flavours in this dish.
Not only is this healthy, it is delicious and hearty. You can substitute quite a few of the ingredients and change some of the measurements to your liking. I grew up in an Italian/German home where measurements are made in the palm of your hand and between pinched fingers, so feel free to experiment with ingredients.
2 cups packed Spinach (my preference for this specific dish, Basil can be used)
½ cup Walnuts (Pecans, almonds, pine nuts may also be used. Specific amounts depend on the amount of crunch you want)
4 Tablespoons Parmesan
4 Tablespoons Extra Virgin Olive Oil
1 Clove Garlic
Salt & Pepper to taste
Combine all ingredients in a food processor and blend together until you find a creamy consistency. If the pesto is too dry for your liking, add more Olive Oil little by little until you see the consistency you like (too much Olive Oil will make the pesto flow out of the chicken while cooking, a little goes a long way).
Prosciutto Pesto Chicken
(Makes 4 Large Servings)
4 Chicken Breasts
Plain Goat Cheese
4 Prosciutto Slices
Balsamic Glaze (or Vinegar)
Salt and Pepper
Set oven temperature to 400 degrees
Pour a small amount of Olive Oil into a deep baking pan and spread around (it does not need to coat the bottom).
Prepare your chicken breasts by cutting off any obvious fat. Butterfly each breast without cutting through one side (you want the breast to lie open to fill and fold back closed). Salt and pepper the chicken breasts.
Prepare your station by placing aluminum foil or plastic wrap down onto your counter space.
Place 4 pieces of prosciutto down with space between them.
Place each breast open on top of each individual piece of prosciutto and spoon the pesto onto one side of each breast. Follow with 1 to 2 Tablespoons of goat cheese atop the pesto.
Fold the breast back together and wrap with the prosciutto piece below it. Place the 4 filled and wrapped breasts in the baking pan.
Drizzle the chicken with the Balsamic Glaze, cover with aluminum foil, and place in oven for 30 minutes. After 30 minutes, uncover and place back in oven for 10 more minutes or until top of chicken begins to brown.
To serve, place breast on plate and spoon drippings over the breast. Enjoy!