Stuffed Chicken Breast

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Basil & Sundried Tomato Stuffed Chicken Breast with Prosciutto

* Prep Time: 10 min
* Cook Time: 20 min
* Servings: 2

* Ingredients:
* 2 organic, free-range, boneless & skinless chicken breasts
* 1/4 cup chopped fresh basil
* 1/3 cup extra virgin olive oil
* 1/4 cup chopped sundried tomatoes
* 1/3 cup pine nuts
* 2 medium garlic cloves, chopped very fine
* 2 cloves, minced
* black pepper to taste
* 2 thin slices prosciutto

Directions:
Chop up the basil as finely as possible, and throw into a bowl. Mix in olive oil, pine nuts, cloves, sun dried tomatoes and pepper and mix up. If you want a smooth paste, huck it into the food processor -- but I like it a bit chunky.

Pound out your chicken breasts on a baking sheet. In the middle of each breast place a large scoop of your tomato basil pesto and wrap the chicken around it. Secure with a toothpick if needed.

Once mixture is inside chicken, wrap thin pieces of prosciutto around chicken.

Cook at 350 for about 20 minutes or until juices run clear.