Prosciutto Wrapped Pesto Stuffed Chicken
Recipe by Jaclyn Irwin
Ingredients
8
Time
30m
Serves
4
A great way to use up any extra pesto you have laying around. Stuff your chicken thighs with pesto and wrap with prosciutto for a satisfying meal. Serve alongside mixed greens for a salad, or with sweet potato fries. This is great for gluten free, grain-free, low sugar, keto, and IBS conditions or diets.
Dinner
Gluten-Free
Ingredients
1/4cup
Pine Nuts
2packed cups
Fresh Basil
1Tbsp
Lemon Juice
1/4cup
Freshly Grated Parmesan Cheese
1/4cup
Extra-Virgin Olive Oil
1/2tsp
Kosher Salt
1 1/2lb
Boneless Skinless Chicken Thighs
8slices
Prosciutto
Instructions
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.
Explore More
More Recipes by Jaclyn Irwin
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.
