Prosciutto Wrapped Chicken Breasts
Description
Why serve boring chicken when you can serve this one? It's easy to make, healthier, flavorful, and juicy.
Ingredients
4 boneless, skinless chicken breasts
4 T. sun-dried tomato paste*
12 Kalamata olives, chopped finely
2 oz. crumbled fat-free feta cheese
6-8 fresh basil leaves, chopped
1 clove garlic, crushed
12 - 16 slices prosciutto
Pea Puree:
3 c. fresh or frozen peas
4-6 fresh mint leaves
3 T. olive oil
1/4 c. vegetable broth
1 clove garlic, peeled
salt and pepper, to taste
Directions
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Preheat oven to 425 degrees.
Make an incision along the sides of the chicken breasts, but don't cut all the way through.
Mix basil, olives, feta cheese, garlic and sun-dried tomato paste in a bowl. Fill the insides of the chicken breasts with 1-2 T. of this mixture.
Wrap chicken breasts with 3-4 slices each of the prosciutto, making sure that the breasts are fully covered. Place breasts on a baking sheet.
Bake 18-20 minutes, turning once about halfway through.
Pea Puree:
Place the peas and garlic in a saucepan; bring to boil; simmer for 2 minutes; drain; place in a blender with the broth, mint and olive oil. Season to taste and pulse. Enjoy a little chunky or smooth.
Serve with the pea puree.
4 servings.
* You can substitute the sun-dried tomato paste with sun-dried tomatoes in oil and then blend in a food processor, if desired.