Prosciutto Wrapped Pesto Stuffed Chicken

1

Preheat the oven to 375ºF.

2

Heat a small skillet over medium heat. Toast the pine nuts for about 3 to 5 minutes until lightly browned. Remove from the heat.

3

In a food processor, add the pine nuts, basil, lemon juice, parmesan cheese and pulse to combine. Drizzle in the olive oil until smooth. Season with salt.

4

Season the chicken thighs with salt and pepper.

5

Open the chicken thighs up and place about 1 tsp pesto inside. Fold the chicken thighs over to close and wrap with 1 piece of prosciutto. Place the chicken thighs in an oven safe baking dish.

6

Bake for 30 to 35 minutes, until cooked through and the prosciutto is crispy.

7

Remove from oven and let cool slightly before serving. Enjoy!

8

Substitutions: No prosciutto: omit, or use bacon instead. More flavour: add chili flakes to the pesto. More cheese: add extra cheese inside the chicken before rolling it up. No chicken thighs: use chicken breast instead.