Prosciutto Wrapped Chicken with a pesto sauce has so much flavor and is quick and easy enough for a weeknight meal. Serve over pasta, add asparagus or serve it all by itself, so delicious you’ll want to lick the plate.
It seems like we’ve been making a lot of chicken dishes for our Ten-Minute-Tuesdays, but you can never have enough great chicken recipes and this was so good, I couldn’t wait to share it. Natalie and I made it on Tuesday and loved it but I used a little too much pesto for her taste, so we made it the next night when Mike and Taylor were home and got it just right. We didn’t even mind eating it two nights in a row. She wanted to serve it with pasta although she put her pasta in a separate bowl. I loved the pesto sauce on the pasta.
The first time I made it I added asparagus but with all of the other flavors, I didn’t think it added much. It’s not bad, so by all means throw it in at the end of you want. There are a lot of strong flavors in this so if you are tired of plain chicken, this will be a nice change. The proscuitto and pesto combination add so much flavor that we decided this was worthy of serving to friends.
From start to finish this took only 12 minutes. If you used thinner chicken breasts, you could finish in 10, ours were pretty thick. I would recommend using a meat thermometer to make sure you don’t overcook the chicken. Shoot for 162º to 165º and you will have super moist and tender chicken.
Prosciutto Wrapped Chicken with Pesto
Prosciutto Wrapped Chicken with a pesto sauce has so much flavor and is quick and easy enough for a weeknight meal. Serve over pasta, add asparagus or serve it all by itself, so delicious you’ll want to lick the plate.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 2 1x
- Category: Entree
Ingredients
- 2 boneless and skinless chicken breasts
- salt and pepper
- ¼ cup flour
- 4–8 slices prosciutto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons basil pesto
- ½ cup cream
Instructions
- Pound chicken breasts so they are the same thickness. Place flour on a plate and coat chicken in flour. Wrap 1-2 slices of prosciutto slices around chicken breasts.
- Add olive oil and butter to large skillet and heat over medium heat. Add chicken to hot skillet and cook for 5 minutes on one side, turn and cook for an additional 4 minutes or until it reaches 160º to 165º.
- Whisk together pesto and cream and pour over chicken, bring to a boil and turn off the heat.
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