Recipe of the day

Pesto Stuffed Chicken Wrapped In Prosciutto With Pesto Cream

This is a great use  for my homemade  pesto. The pesto helps keep the chicken breast tender and moist. This dish is an easy and impressive main course for a dinner party , or just a night in with the family.

Serves 4

Ingredients

My homemade pesto (call or mail for pricing and info)

4 chicken skinless breasts

18 slices prosciutto

2.5 tablespoons Dijon mustard

pepper

150 ml cream

pine nuts to garnish

Method

1. Preheat the oven to 190c. Lay and overlap 3 slices of prosciutto on a clean work surface.

2. Place a chicken breast on one end of the prosciutto square. Using a sharp knife create a pocket in the side of the chicken breast. Spoon some of the pesto into the slit.

3. Spoon some of the dijon mustard on the top of the chicken breast and spread it evenly. Sprinkle black pepper on top of the dijon mustard.

4. Wrap the prosciutto around the chicken breast. Place the chicken breast on a baking sheet, seam side down. Repeat for remaining chicken breasts.

5. Bake chicken breasts until they are cooked through and golden brown; about 20 minutes. Let the chicken rest for 5 minutes before serving.

6. Combine the chicken pan juices and 2 tablespoons of the pesto in a saucepan over medium heat. Cook for 1 minute.

7. Add the cream and bring the sauce to boil. Reduce the heat and let the sauce simmer. Cook until the sauce is reduced by half. Add salt and pepper to taste.

8. To serve the chicken, slice each breast into 2cm medallions. Transfer to a plate and top with the pesto cream sauce. Sprinkle the top with pine nuts