This is a simple main course to impress your friends with. It does not take long to make and is very filling. For a big eater, I could only manage 1½ of these. If you are hosting for light eaters, you might consider cutting them in half after they are cooked. Mashed potatoes complements it very well, along with asparagus, roasted sweet potatoes or risotto.
PESTO: Finely chop the basil, and garlic. You want it to be very fine. Use a blender if you can but I had troubles getting it to work due to small quantities.
Use the side of the knife to crack and flatten the pine nuts (you don't want them to be too fine - chunks are better)
Add the olive oil, pine nuts, cream and basil together and give it a good mix. Remember to add the oil and cream bit by bit until you are happy with the thickness/texture.
Season to taste with sea salt.
CHICKEN: Preheat oven to 200°C. Cut the chicken breast in half so they are not as thick. Makes it easier to roll it.
Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle. Its good to keep the fatty bits on the end.
Place a chicken breast lengthwise on the prosciutto. Spoon on some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
Place on a baking sheet, seam side down and bake until golden and cooked through, about 20 minutes. *it might be a good idea to cover them with foil so they don't burn. Be sure to uncover for the last 5-10 minutes to turn golden and crispy.
To finish it off, add some herbs on top before it goes into the oven. Will compliment prosciutto.
Alternatives to cream
Instead of cream you can use sour light cream, Parmesan cheese or thickened cream.
Altered ingredient amounts.
I used pesto I already had in a jar from the shop and bacon instead of prosciutto...just because the bacon was in the house. I did cover with alfoil when cooking for about half of the cooking time. This was great to eat - 20 Oct 2008
Marinating the chicken in greek style yogurt for a few hours beforehand helps keep it juicy. The oven can dry it out a bit so this helps if you have some sitting in your fridge. - 21 Oct 2008