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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Servings: 4
Ingredients
- 8 skinless chicken tenders / fillets 400g
- 8 - 10 slices prosciutto
- Fresh basil to serve
Pesto
- Makes ⅔ cup - save remaining for another recipe
- 3 tablespoon ground almonds or whole toasted pine nuts
- 30 g 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.
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