Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

Don't Forget to Vote in the Latest Poll! -->

Saturday, February 14, 2015

Chicken Pesto with Prosciutto

I eat a lot of baked chicken, so I was trying to come up with some new ways to spice it up without being terribly unhealthy. I use pesto when making my favorite tofu dish because I don't use soy sauce, so I thought I would try using pesto with chicken this time.  It was delicious!

2 chicken breasts

3-4 Tbsp. pesto
4 strips of prosciutto
shredded Parmesan cheese
two slices of Provolone cheese
coconut oil spray

Hammer out the two chicken breasts until they are flattened out to about a half inch in thickness.  Place
one piece of sliced Provolone on each chicken breast.  Spoon on 1-2 Tbps of pest on each chicken
breast.  Sprinkle on about 1 Tbsp of shredded Parmesan cheese over the pesto.  Carefully fold over the chicken as you would when making chicken cordon bleu.  Wrap each stuffed and folded chicken breast in two slices of prosciutto.  Place on a cooking sheet lined with foil and sprayed lightly with coconut oil cooking spray.  Bake at 400 for about 25 minutes or until done.

I served mine with a variety of medley of vegetables sauteed in grape seed oil with a bit of whole cumin, sesame seeds, and minced garlic.