Pesto and Prosciutto Chicken Rolls

    Pesto and Prosciutto Chicken Rolls

    (1)
    5saves
    35min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (3)

    by
    2

    Altered ingredient amounts. I used pesto I already had in a jar from the shop and bacon instead of prosciutto...just because the bacon was in the house. I did cover with alfoil when cooking for about half of the cooking time. This was great to eat  -  20 Oct 2008  (Review from Allrecipes AU | NZ)

    by
    1

    Something else. Marinating the chicken in greek style yogurt for a few hours beforehand helps keep it juicy. The oven can dry it out a bit so this helps if you have some sitting in your fridge.  -  21 Oct 2008  (Review from Allrecipes AU | NZ)

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    0

    - Rated on  -  19 Jan 2014  (Review from Allrecipes AU | NZ)

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