Prosciutto Wrapped Pesto Stuffed Chicken

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.

Instructions

1. 1

   Preheat the oven to 375ºF.

2. 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. 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. 4

   Season the chicken thighs with salt and pepper.

5. 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. 6

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

7. 7

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

8. 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.