- 2 boneless skinless chicken breasts
- 5 tablespoons of fresh pesto, 1 tablespoon reserved for salad
- 2 tablespoons fresh grated parmigiano reggiano
- 2 slices of good Prosciutto
- Local grown leafy greens and tomatoes
A quick and easy recipe, layer on a piece of doubled cling film prosciutto, then parmesan, pesto and chicken. Wrap tightly, then bash the piece of chicken to about ½ an inch thickness. In a preheated medium heat pan, place the chicken Prosciutto side down and cook about seven minutes a side. Serve over a bed of leafy lettuce and tomatoes with reserved pesto tossed in.
