Popular Conditions & Diets
Ingredients
8
Time
30m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
8
Time
30m
Serves
4
1/4 cup
Pine Nuts
2 cups
Fresh Basil
1 Tbsp
Lemon Juice
1/4 cup
Freshly Grated Parmesan Cheese
1/4 cup
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
Dinner
Gluten-Free
1 1/2 lb
Boneless Skinless Chicken Thighs
8 slices
Prosciutto
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.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
