Prosciutto Wrapped Chicken with Creamy Pesto
This prosciutto wrapped chicken with creamy pesto sauce is elegant enough for a dinner party but still quick and easy for a weeknight meal. Serve over pasta, or all by itself for a low carb meal that's so delicious you'll want to lick the plate.
Ingredients
- 4 chicken breasts (cutlets or pounded thin)
- salt and pepper
- ¼ cup flour
- 8 slices prosciutto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons basil pesto
- ½ cup cream
Instructions
- Start with chicken cutlets or pound chicken breasts so they are the same thickness. Place flour on a plate and lightly 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 simmer until slightly thickened, about 1-2 minutes.
Barbara's Notes + Tips
Recipe Tips
- If you want enough sauce to coat pasta or potatoes, double the pesto and cream.
- For even more tender chicken, marinate in buttermilk for at least 30 minutes. Rinse and pat dry before using.
- Use very thinly sliced prosciutto, thick slices will not wrap around the chicken.
- Cook the chicken to 160º, it will continue to cook as it simmers in the sauce.
- For a full meal, add some steamed asparagus when you add the sauce.
- Try serving this over pasta or potatoes
Nutrition
Calories: 540kcal | Carbohydrates: 8g | Protein: 52g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 204mg | Sodium: 475mg | Potassium: 890mg | Fiber: 1g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
