We played around with this recipe for quite a bit and even now we are fine-tuning it, but the resulting combination of flavours are wonderful. Always make the pesto a few hours before and substitute the oil for butter if you intend to flatten and roll the chicken.
a few rocket leaves
Packet of fresh basil leaves
90g pine nuts
8 cloves garlic crushed
175ml extra virgin olive oil (but add as needed)
1/2 lime, juiced
1 teaspoon red wine vinegar (I used the cap)
100gish of parmesan
salt and pepper to taste
Prep: 15 min
1. I prefer to cut the garlic into chunks then using the garlic crusher and a tiny bit of salt smash it up before putting it into the food processor. Place the rocket, basil, pine nuts, garlic and olives in a food processor and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, salt and pepper. Process until well blended and smooth.Ingredients
4 skinless, boneless chicken breast fillets
basil pesto butter, divided
24 thin slices prosciutto or more if needed
Prep: 10 min |Cook: 25 min
1. Preheat oven to 200 C / Gas 6. Grease a baking dish.
2. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
3. Bake in the preheated oven until the chicken is no longer pink, the juices run clear and the prosciutto is lightly crisped about 25 minutes or as long as you feel happy with.