Pesto and Prosciutto Chicken Rolls

    Pesto and Prosciutto Chicken Rolls


    3 people made this

    About this recipe: A simple, yet delicious baked chicken dinner. The homemade pesto in this dish really makes a difference. If lacking time, feel free to use ready-made pesto. Enjoy with potatoes, rice or pasta.

    Serves: 4 

    • For the Pesto
    • 1 bunch fresh basil
    • 1 clove garlic
    • 65g pine nuts
    • 125ml cream
    • salt
    • olive oil
    • For the Chicken
    • 2 skinless chicken breast fillets
    • 8 slices prosciutto

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. To make the pesto: Finely chop the basil and garlic. You want it to be very fine.
    2. Use the side of the knife to crack and flatten the pine nuts.
    3. Add the olive oil, pine nuts, cream and basil together and give it a good mix. Remember to add the oil and cream bit by bit until you are happy with the thickness/texture.
    4. Season to taste with sea salt.
    5. For the chicken: Preheat oven to 200 C / Gas 6. Cut the chicken breasts in half horizontally.
    6. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
    7. Place a chicken breast lengthwise on the prosciutto. Spoon on some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 chicken pieces. Sprinkle with herbs, if desired.
    8. Place on a baking tray, seam side down and bake until golden and cooked through, about 20 minutes. NOTE: It might be a good idea to cover them with foil so they don't burn. Be sure to uncover for the last 5-10 minutes to turn golden and crispy.

    Alternatives to cream

    Instead of cream, you can use soured cream, Parmesan cheese or double cream.

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