
Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
Wrapping chicken in prosciutto is never a bad idea.
Ingredients
- 1 bunch broccoli rabe, trimmed and cut into pieces
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/2 cup pine nuts
- Juice of 1 lemon
- 1/4 tsp. crushed red pepper flakes
- 8 Tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 4 chicken breasts
- 4 slices prosciutto
- Lemon wedges, for serving
Directions
- Step 1Bring a large pot of water to a boil. Meanwhile, prepare a bowl of ice water for broccoli. Boil broccoli rabe until bright green and tender, 3 to 4 minutes. Using a slotted spoon, transfer rabe into ice water and let cool completely, then drain.
- Step 2Transfer blanched broccoli rabe to a food processor fitted with a metal blade, and add Parmesan, pine nuts, lemon juice, red pepper flakes, and 2 tablespoons olive oil. Pulse several times to combine, then slowly add 4 tablespoons more olive oil until a smooth paste forms. Season with salt and pepper.
- Step 3Preheat oven to 375°. Season chicken breasts with salt and pepper and wrap each in a slice of prosciutto.
- Step 4Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Sear chicken until golden brown, 2½ minutes per side.
- Step 5Transfer pan to oven and bake 15 minutes more, or until chicken is cooked through (the internal temperature registers 165°).
- Step 6Serve chicken with a generous dollop of pesto and garnish with Parmesan and lemon wedges.
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