I use the trick of stuffing chicken breast with pesto ALL THE TIME. I do this for 2 reasons: 1. It keeps the meat moist. 2. Pesto is something I have sitting around all the time because of having so many herbs throughout the summer. It adds flavor and makes it seem like you spent all day in the kitchen. I even use it from the frozen pesto cubes I make. It makes it seem like tons of work went into something, when it sure as heck did not! I decided to use up some prosciutto I had in the fridge, too but this could easily be left off or you could sub bacon. While this was roasting, I threw some onions and fennel with a few cherry tomatoes on a baking sheet to roast on another rack as a side dish.
Proscuitto-wrapped Stuffed Chicken Breasts
2 lbs chicken breasts, skinless, boneless
4 Tbsp pesto (you could use cilantro pesto just as easily!)
4 sheets of proscuitto
salt and pepper
Peheat oven to 350F and cover a baking sheet with parchment paper.(picture instructions below) Lay out 4 chicken breasts on the paper and create a small pocket by using your knife to separate the breast so it opens like a book but not completely cut in half. Once all those pockets are created, wash your hands and salt and pepper your breasts. Then using one hand, open the pocket, while using the other to scoop your pesto inside. Once you are done with the pesto, you can use both hands to squish it further into the pocket to make sure you get good coverage. You want most bites to have some pesto in it! (kind of like a cream filled donut). Then wrap a sheet of prosciutto around every breast and bake in the oven for 30 minutes or until the breasts are cooked through.