Beautifully moist chicken breasts stuffed with green pesto and wrapped with thinly sliced prosciutto and served with parmesan mashed potatoes and carrots.
2 whole chicken breasts
2 tbsps of green pesto
6 slices of very thinly cut prosciutto
sprinkle garlic powder
Slice the chicken breast in half but not all the way as if you were going to butterfly cook it. Spoon in between the two halves, one tablespoon of pesto. Wrap the chicken breast with three very thinly slices of prosciutto (mine kept breaking they were so thin so I just made sure there was some on all sides of the chicken breast!). Do the same for the other chicken breast. Lay both in an oven proof dish and sprinkle on the pepper and garlic powder (because I am slightly obsessed with garlic). Cook in a preheated oven at 400F for 30 minutes or until cooked through completely.