Prosciutto-Wrapped Chicken with Goat Cheese Pesto
- 8 oz Montchevré goat cheese
- 2 Tbsp pesto
- 4 boneless chicken breasts
- Sundried tomatoes
- Basil leaves
- 6 slices prosciutto
Preheat oven to 375°F. In a medium bowl combine the goat cheese with the pesto.
Using a small sharp knife, cut each chicken breast into 2–3 even pieces. Cut a slit in the middle of each chicken breast, moving knife back and forth in slit to form a pocket.
Divide cheese mixture among chicken pockets and stuff into slits cut into chicken. Place strips of sundried tomatoes and a basil leaf on top of the cheese. Cut prosciutto into 1″ strips. Wrap the chicken piece with prosciutto and press to seal the cheese inside.
Heat olive oil in an oven proof skillet to medium high. Sear chicken on each side for about 2–3 minutes, until crispy. Place skillet in oven and bake for 10–12 minutes.