Chicken Pesto Liguria is a combination of slightly crunchy prosciutto, pesto with cream cheese filling inside a moist chicken breast.
Fantastic Chicken Pesto Liguria recipe by Recipe 30
Ingredients
- 2 Chicken breasts (medium size, skin off)
- 3 heaping teaspoons of pesto (see recipe)
- 70g (2.5 oz) Cream cheese
- 40g (half cup) Breadcrumbs
- 1 whole egg
- 4 to 6 slices of prosciutto
- A little olive oil
Instructions
- Step 1 Cut a pocket into chicken breast. A small insertion in the thick part, slicing inside the chicken breast without piercing it. Keeping knife parallel to board, be extra careful.
- Step 2 To a food processor add the cream cheese, 3 full teaspoons of pesto, salt and one egg.
- Step 3 Blitz until well mixed, add the breadcrumbs and blitz again.
- Step 4 Add a medium sized plain nozzle to a piping bag (you can buy disposable plastic ones).
- Step 5 Insert mixture into piping bag. Twist bag to seal and push until mixture is about to squeeze out.
- Step 6 Insert the tip of the nozzle into chicken breast and squeeze until the chicken is filled.
- Step 7 To a hot frying pan add olive oil, and once hot, sear the chicken breasts all around for approx 30 seconds.
- Step 8 Remove from heat and let cool down on a plate for 10 minutes.
- Step 9 Lay out the prosciutto flat on a board slightly overlapping each slice. (see little tips below)
- Step 10 Roll the chicken breasts into the prosciutto keeping it nice and tight (do not tear it).
- Step 11 Using the same pan, reheat it a little and very gently roll the chicken breasts in the oil to coat them.
- Step 12 Place in preheated oven and bake for 15-20 minutes at 160C or 320F
- Step 13 Once cooked, let rest 10 minutes before serving. Can be sliced or served whole.
