Prosciutto Wrapped Chicken with Creamy Basil and Cashew Pesto Sauce

//Prosciutto Wrapped Chicken with Creamy Basil and Cashew Pesto Sauce
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As requested! Apologies about the awful photo. With winter coming the light in my kitchen is awful. Dodgy photos will be common around here now for me and my iPhone camera! I must invest in a nice new camera.

This recipe is for two however it will make more sauce then you will probably need. You can use the remainder stirred through some pasta or zoodles the next night or mix through some cooked chicken and spinach and place into some puff pastry for a yummy pie. You may which to make less sauce and reserve some of the pesto as a dip for entree.

You can also double or triple etc the chicken and filling quantities to suit how many you need. Just increase the cooking time if you do.

You can use a store bought pesto in place of homemade.

We are loving prosciutto wrapped chicken and experimenting with new sauces. This one is a lovely non creamy sauce that works well. My Prosciutto Wrapped Chicken with Creamy Garlic Sauce is a huge favourite in this house as is Proscuitto Wrapped Chicken with Roasted Capsicum and Basil Sauce.

 

 
Prosciutto Wrapped Chicken with Creamy Basil and Cashew Pesto Sauce
Serves 2
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 chicken breasts, fat and skin removed and butterflied
  2. Strips of roasted capsicum, I use jarred
  3. 8 spinach leaves
  4. A few tablespoons of the below pesto
  5. Salt and Pepper, to taste
  6. 6 slices of prosciutto
Pesto
  1. 3 peeled cloves of garlic, less if you prefer
  2. 50-100g basil
  3. 90g cashews
  4. 70g parmesen
  5. 60g olive oil, approximately
  6. Salt and Pepper, to taste
  7. 150ml cream
  8. Vegetables of choice
Instructions
  1. Place parmasen into bowl. Blitz on speed 8 for 5 seconds
  2. Place all of pesto ingredients into bowl except oil. Blitz on speed 7 until fine.
  3. Turn down to speed to 8 if you want it finer. Set aside.
  4. You can wash your bowl out at this stage but I dont. Place 600mls water into tmx bowl.
  5. Cook for 8 mins, speed 3, steaming temperature. I do this to shorten the actual cooking time on the chicken. It is more time efficient for me to boil the water and have it all ready to go whilst doing prep.
  6. Preheat oven to 180 degrees (this is to crisp up the prosciutto briefly after cooking. This is optional)
  7. Meanwhile, lay out chicken breasts. Top with spinach, capsicum and a little pesto over each one. You wont need much pesto. Its just to give the chicken some moisture. Keep in mind you will have the sauce as well to serve. Season with salt and pepper.
  8. Roll chicken up ensuring the filling is secure.
  9. Wrap prosciutto around the outside of the chicken tightly.
  10. Get a piece of baking paper and scrunch and wet it. Flatten out and place on the bottom steaming attachment tray. Place chicken on top of it.
  11. Cook for 16-18 minutes, speed 3, steaming temperature.
  12. Meanwhile prepare your vegetables of choice and place onto top steaming tray. Rinse well.
  13. In the last 6 minutes of the cooking time place vegetable tray in place and continue cooking. You may need to pop it in sooner depending on the vegetables you use.
  14. Once cooked place chicken onto a tray an into an oven for 10-12 minutes just to crisp up the prosciutto.
  15. Place vegies into an insulated server or keep together in the steamer to keep warm.
  16. Into the bowl add the remaining pesto and cream.
  17. Cook on 90 degrees, speed 2 for 6 minutes.
  18. Season well with salt and pepper. You may like to add a little extra parmesan cheese at this stage too. Blitz on speed 2 just to combine.
  19. Serve sauce over chicken and/or vegetables.
Notes
  1. Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.
  2. Those with a Thermomix will know their steaming attachment as a Varoma. Other machines will know it as the steamer.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 
By |2017-06-12T11:22:38+00:00March 27th, 2014|Categories: Lunch and Dinner|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Kylie Johnson September 26, 2014 at 10:37 am - Reply

    OMG YUM

    This was absolutely amazing. Thank you once again for a fail safe recipe!

  2. Kylie Johnson September 26, 2014 at 10:41 am - Reply

    OMG YUM!

    Thank you once again for another fail safe recipe!

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