Baked Chicken Breasts with Pesto and Prosciutto


Very simple, very delicious. I serve this with Angel Hair pasta, tossed with olive oil and butter, drizzled with the pan drippings and sprinkled with freshly grated Parmesan cheese. YUM. 

4 small boneless chicken breast halves, or two large halves cut in half
4 Tbsp. prepared pesto sauce (such as Buitoni)
4 thin slices prosciutto ham

Preheat oven to 400 degrees. Spread about one tablespoon pesto over each piece of chicken, and wrap in one slice of prosciutto. Bake for about 25 minutes, until juices run clear.

Grilled Chili Lime Chicken


Since I’m making this tonight, I unearthed the recipe from the May 1984 issue of Bon Appetit, and I decided to share it here in the process. I’ve made this a lot over the years … it’s incredibly easy and absolutely delicious. Tonight, I’m serving it with a couscous and black bean salad that I’ve never made before. If it’s good, watch for that recipe to show up here too! ;~) 

4 chicken breast halves, boneless and skinless
3 Tbsp. chili powder, divided
3 Tbsp. peanut oil
1/4 cup (1/2 stick) unsalted butter, room temperature
Salt
Lime wedges

Pound each breast half between sheets of plastic wrap or waxed paper to uniform thickness of 1/8 inch*. Arrange on baking sheet. Blend 1 Tbsp. of the chili powder with the oil. Brush each breast with some of the mixture. Cover and refrigerate 4 hours.

Blend remaining chili powder with softened butter. Set aside.

Prepare charcoal grill or preheat broiler. Season breasts with salt. Cook just until meat turns white, about 45 seconds. Turn and cook second side quickly. Do not overcook. Transfer to heated plates. Place 1 Tbsp. chili butter on each breast. Garnish with lime wedges and serve.

Nowadays, supermarkets carry boneless breasts that are pre-sliced to about this thickness. That can save you some time in preparation, although I’m not convinced that they would be as tender as the pounded breasts.

Food fact du jour: Pounded chicken breasts are also known as “paillards.”

%d bloggers like this: