Shelly's Recipe

PESTO STUFFED CHICKEN BREASTS

Category: Chicken

3-4 boneless, skinless chicken breasts, pounded thin
3-4 slices prosciutto

Filling
1/4 cup pine nuts, toasted
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp butter
3 medium shallots, finely chopped
1/2 cup ricotta cheese
1/4 cup pesto sauce
1 egg yolk
1/8 tsp pepper

Preheat oven to 350. Heat butter in a skillet and add the shallots and sauce over low heat until softened but not brown. Remove from heat and mix together with remaining filling ingredients.

Place a slice of prosciutto on each breast half. Spread filling evenly over prosciutto. Fold the breast over in half and place in a baking dish. Bake for 30 minutes or until the chicken is tender.