Juicy chicken topped with flavorful pesto and wrapped in a blanket of cured meat.
With only 3 ingredients, Baked Pesto Chicken is an effortless and affordable dish for any night of the week.
When I originally made this, I used a layer of prosciutto on top. I now use a layer of Bresaola instead, since I no longer eat pork.
Bresaola is a lean, dried salted beef from Italy and is typically cut very thin and served as an antipasto. It is usually made from beef, but can occasionally be made from venison or pork. So be sure to read the label. That said it is normally made from beef top loin. You may not be able to find it at the average grocery story, but I have found it in more “healthy” types of stores, as well as on Amazon.
Baked Pesto Chicken
Ingredients
- 2 large chicken breasts, boneless, skinless
- ¾ c fresh basil pesto
- 3 oz Bresaola slices, originally proscuitto
Instructions
- To begin, preheat your oven to 400 degrees. Lightly oil a 9×13 or similar baking dish.
- Fillet the chicken breasts in half to form 4 chicken cutlets.
- Spread a fourth of the pesto over the top of each chicken breast.
- Layer Bresaola over the top of each breast, tucking it under the sides.
- Place all of the prepared chicken cutlets in the baking dish.
- Bake for 20 minutes or until the chicken is just cooked through. Allow to rest for 5 minutes.
- Enjoy with your favorite sides!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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