Chicken with Prosciutto

My cousin Jessi, the one with the famous guacamole recipe, sent me a couple of new recipes to try out. I finally got around to her simple chicken breast and prosciutto dish, which sounded delicious, and came out even better than I imagined. The recipe only calls for a couple of ingredients so it's great to make when you don't have a lot on hand.

2 thin sliced chicken cutlets
4 thin slices prosciutto
1 tbsp pesto sauce
1 tsp garlic, chopped
ground pepper

makes 2 servings

Roll up the individual pieces of prosciutto and place 2 on one half of each chicken cutlet. Spread pesto on prosciutto. Fold over the other half of the chicken and use toothpicks to hold in place. Sprinkle pepper and oregano generously on the outside of the chicken. Cook in oil and garlic over medium to medium-high head until the chicken is no longer pink inside. Remove toothpicks and enjoy!

As you can see, I didn't have thinly cut chicken, so it's not as pretty or as easy to cook as I would have liked. The recipe called for fresh basil, which I did not have. But I did have some of my dad's homemade pesto sauce in the freezer, so I substituted and think that it gave an even better flavor than the basil alone would have. It also called for thyme, which my spice self seems to be lacking. I poked around on the internet and looked at other chicken and prosciutto recipes, and oregano seemed common in many other ones. 

1 comment:

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