This was a super easy dinner to prepare and it's even fancy enough to serve guests. We served the stuffed chicken with a few slices of fried polenta that were topped with a sprinkle of Italian cheese and a drizzle of the same spinach-basil pesto.
3 Boneless and Skinless Chicken Breasts, pounded out to 1/4-inch thick
Kosher Salt and Pepper
6 Slices Prosciutto Ham
1/2 to 3/4 cup Chopped Walnuts
4 oz Baby Spinach Leaves, stems removed
1 cup Fresh Basil Leaves
2 cloves Garlic, peeled
1/2 tsp Kosher Salt
3/4 cup Olive Oil
1/4 cup Grated Parmesan Cheese
Lay the chicken breasts on a platter and season lightly with salt and pepper. Place 2 slices of prosciutto ham on each piece of chicken, overlapping the ham slightly. Set the chicken aside while you prepare the pesto.
Add the walnuts, spinach, basil, garlic and salt to a food processor and pulse several times to combine. Add the olive oil in a steady stream and blend until you have a smooth paste consistency, scraping down the side of the bowl as needed.
Spread a few teaspoons of the pesto mixture over the slices of prosciutto, keeping the mixture about 1/4-inch from the edges. Carefully roll the chicken into a bundle and secure the edges with a toothpick.
Heat a large skillet over medium-high heat and add olive oil to coat the pan. When the skillet is very warm, place the chicken bundles into the skillet and brown on all sides, turning 1/4 turn every 3 minutes or so, until the chicken is evenly browned on all sides and the meat is cooked through.
Remove the chicken from the skillet and let rest for a few minutes, then slice the chicken bundles on an angle, move the slices to a plate and drizzle the chicken with a little olive oil if desired. Enjoy!!