Prosciuto Wrapped Pesto Chicken with Melon Salsa


  • fresh basil sprigs for garnish
  • 2 T toasted pine nuts
  • ¼ crumbled gorgonzola cheese
  • 1 T olive oil
  • 8 thin slices prosciuto ham
  • ¼ c prepared basil pesto
  • 4 boneless skinless chicken breast halves
  • + 7 more ingredients
    • ½ t ground black pepper, divided
    • 1 ¼ t kosher salt, divided
    • 2 t fresh lime juice
    • 2 green onions, thinly sliced
    • 1 c diced ripe red watermelon
    • 1 c diced ripe cantaloupe
    • 1 c diced ripe honeydew melon

In medium bowl, combine melons, onions and lime juice. Season salsa with 1/4 teaspoon salt and 1/8 teaspoon pepper; cover and set aside. Pound chicken to even thickness to 1/2-inch. Season chicken with remaining salt and pepper; coat with pesto. Wrap each chicken cutlet with 2 pieces of prosciuto...

View full recipe at Relish


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