4 chicken breasts
1 batch of store bought or home made pesto sauce, for my recipe click here.
4 oz prosciutto
4 oz fresh mozzarella cheese
Preheat oven to 450 degrees.
On a large cutting board, slice each chicken breast into 3 separate chicken cutlets lengthwise. Make sure to use a sharp knife and to make sure the chicken is very dry as to not slip and cut yourself.
Sprinkle each cutlet with salt, pepper, and garlic powder and roll in the majority of the pesto sauce. I like to reserve a couple tablespoons for topping later on. Now you have a choice of the way to cook these. You can either put them on a large cookie sheet and bake in the oven for 10-12 minutes. Or you can grill them on high heat in a large skillet with oil for 5 minutes on each side.
While the chicken is cooking, prepare the prosciutto and mozzarella. Separate the prosciutto into pieces that will fit right on top of the chicken cutlets. Thinnly slice the mozzarella and lay on a paper towel to drain any excess liquid.
Once the chicken is complete cooking, transfer to a cookie sheet. If you baked them on the cookie sheet the chicken can just stay on the sheet.
Lay a piece of prosciutto on each chicken breast. Then lay a piece of thinnly sliced mozzarella so that it completely covers the prosciutto. Bake in the oven for another 5-6 minutes or until cheese is melted and golden brown. Serve with extra pesto on the side and enjoy!
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