1 1/2 c. fresh basil leaves, washed and dried
1/2 c. fresh flat leaf parsley, washed and dried
1/4 c. pine nuts
5 cloves fresh garlic
1/2 c. plus 2 Tbsp. extra virgin olive oil
1/2 c. grated Parmesan cheese
salt and pepper to taste
4 boneless, skinless chicken breasts (5 - 6 oz each)
4 thin slices of prosciutto
Place basil, parsley, pine nuts, garlic, 1/2 c. olive oil and Parmesan cheese in the bowl of a food processor fitted with a metal blade. Process for about 1 minute at high speed until well blended. Scrape down the sides of the bowl and process again until mixture is smooth. Season to taste with salt and pepper.
Place each chicken breast flat on a cutting board. Cover with plastic wrap and pound out the chicken breasts until they are an even 1/4-in. thick.
Place a slice of prosciutto on each chicken breast. Spread the pesto evenly among the 4 chicken breasts. Roll each chicken breast and secure with a wooden pick.
Preheat a 10-in. omelette on medium-high heat until the rim of the pan is hot to the touch. Add 2 Tbsp. olive oil and allow to heat for an additional minute. Add the chicken rolls and sauté until brown on all sides. Remove from pan, slice and serve.
Recipe was created for our Calphalon Contemporary Stainless 10-inch Omelette Pan