Paleo Pesto Stuffed Prosciutto Wrapped Chicken

I kept seeing so many chicken breasts stuffed with so many awesome flavors, I had to join in the fun. This was so simple to make, as well as the clean up... and those are my kind of meals! You can make Paleo Pesto Sauce really quick and easy. Click here to check out how to make it. 

1 Chicken Breast
2-3 Tbsp Paleo Pesto Sauce
3 Pieces of Prosciutto
1 Tbsp of Ghee (tastes best with ghee or unsalted butter)
S & P to taste

Preheat oven to 350°F. Slice the chicken breast on the large side, cutting a 2-3" slit into the side, about halfway deep, and then use your finger to create a decent size pocket in the breast. Season the chicken with S&P. Stuff the pocket with the pesto sauce, and then spread and place the slices of prosciutto over the entire breast. Wrap tightly and then tuck the ends of the prosciutto under the breast to secure it from moving. Melt the ghee in a glass dish so there is 1/8"-1/4" of melted ghee at the bottom. I used a 9x5 bread pyrex dish. This was the perfect size for the single breast. Use a bigger dish and more ghee to make more breasts. Place the chicken into the glass dish with the tucked side down. Place in the oven for 30 minutes, or until the chicken is cooked. Enjoy this with cauliflower rice, or your favorite side dish.

Paleo Pesto Sauce

Pesto is a classic sauce originating in Genoa, Northern Italy. It is usually made of Basil, Garlic, Extra Virgin Olive Oil, Pine Nuts and Parmesan Cheese, which we are omitting. The word Pesto comes from the word, pestâ (Italian: pestare), which means to pound or to crush. This is in reference to the original method of preparing Pesto. It is traditionally made with a marble mortar and a pestle. Now cavemen didn't have food processors, but we are all glad that we do. I cant imagine having to make this by hand every time i want it. 


2 C Packed Fresh Basil Leaves
1/4 C +2 Tbsp Extra Virgin Olive Oil
1/4 C Pinenuts
2 Garlic Cloves
1/4 tsp Sea Salt


Lightly toast the pine nuts if desired. (Brings out the flavor of the pine nuts) If so, place pine nuts in a pan/skillet on med heat for 4-5 minutes. Shake the pan or stir the nuts every minute or less to make sure they don't burn.  You want the pine nuts to be toasty, fragrant and browned. Remove nuts from pan and set aside to cool. Chop garlic. Place all the ingredients except the olive oil in a food processor and pulse to coarsely chop basil. Add olive oil and process for a minute or so. Make sure all ingredients are incorporated together. You might have to scrap the sides with a spatula and process again until all combined. Place pesto in air tight container and store in fridge for up to 3-5 days. Enjoy!