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!

Ingredients:
2 chicken breasts

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

Directions:
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. 

Enjoy!