Pesto Stuffed Chicken Wrapped in Prosciutto

The Pesto

1. Puree the basil, pine nuts, cheese and olive oil in a food processor.
2. Season to taste with salt.

The Chicken

1. Preheat oven to 375°F.
2. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
3. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
4. Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.
5. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
6. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket.
7. Spoon in some of the pesto and then wrap the prosciutto neatly around it.
8. Repeat for the other 3 breasts.