Sun-Dried Tomato and Prosciutto Stuffed Chicken Breast

Instructions

• 1Insert the wire rack into position 6. Select BAKE/CONVECTION/320°F/5 minutes and press START to preheat. Meanwhile, continue to the next step.
• 2Place 2 slices of prosciutto slightly overlapping on the counter. Top with half the tomatoes, half the cheese and a basil leaf, then wrap the prosciutto to create a tight parcel. Repeat with the remaining prosciutto, tomatoes, cheese and basil.
• 3Using a sharp knife, make an incision into the long side of the chicken breast approximately 2-inches long, using the tip of the knife cut into the breast, without cutting all the way through, to create a pocket.
• 4Place the prosciutto parcel inside the chicken and seal with toothpicks.
• 5Once preheated, scatter the pine nuts on the pizza pan. Place the pan in the oven and cook for 5 minutes or until golden. Meanwhile, continue to the next step.
• 6Heat the oil in an ovenproof frying pan over medium heat. Season the chicken with salt and pepper. Place the chicken skin-side down in the pan and cook for about 4 minutes, or until the skin is golden.
• 7When the pine nuts are ready, remove from the oven and adjust the oven to ROAST/CONVECTION/375°F/22 minutes and press START.
• 8Turn the chicken over. When the oven signals, place the pan in the oven and cook for 22 minutes. Chicken is ready when a meat thermometer inserted into the thickest part (not the stuffing), reads 165°F. Meanwhile, make the pesto sauce.
  Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
• 9Place the toasted pine nuts, basil, garlic, parmesan, salt and oil in a blender and blend until almost smooth.
• 10Bring the cream to a boil in a medium saucepan over high heat. Reduce the heat to medium and simmer for 3 minutes, or until reduced by half. Stir in half the pesto. Bring to a boil, then remove from the heat. Reserve the remaining pesto for another use.
• 11Remove the chicken from the oven and rest in the pan for 5 minutes.
• 12Return the pesto sauce over medium heat to reheat.
• 13Remove the toothpicks from the chicken. Slice in half and serve with the sauce.
  Tip: Store the leftover pesto in an airtight container, in the refrigerator, for up to 1 week or freeze in ice cube trays for up to 3 months.