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Pesto Chicken
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Pesto Chicken

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

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Course: Dinner
Cuisine: American

Ingredients

  • 8 chicken tenders 400g, skinless, or fillets
  • 8 - 10 lices prosciutto
  • basil fresh, to serve
Pesto
  • Makes ⅔ cup - save remaining for another recipe
  • 3 tablespoon ground almonds or whole toasted pine nuts
  • 30 g basil fresh leaves
  • 3 tablespoon nutritional yeast or 1/4 cup freshly grated parmesan
  • 1 clove garlic minced
  • ¼ teaspoon salt or to taste, flakey
  • Pinch black pepper
  • 2 teaspoon lemon juice
  • ⅓ cup extra virgin olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 400F / 200C and line a baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Any remaining pesto can be stored in a sealed glass jar in the fridge for 5 days.