Pesto Chicken

Salty, savory and so, so Mediterranean, this recipe begs for the perfect Italian side salad and some crunchy bread.

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Course: Dinner

Cuisine: American

Keyword: pesto chicken

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Ingredients

8 skinless chicken tenders / fillets 14 oz
8 - 10 slices prosciutto
Fresh basil to serve

Pesto

3 tablespoon ground almonds or whole toasted pine nuts
1 oz fresh basil leaves
3 tablespoon nutritional yeast or ¼ cup freshly grated parmesan
1 clove garlic minced
¼ teaspoon flakey salt or to taste
Pinch of black pepper
2 teaspoon lemon juice
⅓ cup extra virgin olive oil

Instructions

Preheat oven to 400F / 200C and line a baking sheet with parchment.
Add all the pesto ingredients to a small blender and blitz until smooth. Adjust seasoning and lemon juice to taste. Option to add a touch more olive oil if you like it runnier.
Add tenders to a bowl and toss with ¼ - ⅓ cup of pesto to taste. Wrap each tender in parma ham and place on baking sheet.
Bake for about 15 minutes until the chicken is cooked through and the parma ham crispy. Brush with more pesto to serve and fresh chopped basil.
Any remaining pesto can be stored in a sealed glass jar in the fridge for 5 days.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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