Chicken Roulade with Prosciutto and Parsley Pesto

This dish has quickly become a house favorite! Or do I say apartment favorite? It is such an easy and almost obvious way to transform a plain chicken breast! It's also fun to make, and the possibilities of what you could roll in that pounded chicken are endless. Tossing the arugula with the pan juices is a great trick as well. Just really marries all the flavors of the dish together into a plate of deliciousness! So get your hands dirty and start rolling!

3 boneless skinless chicken breasts

6 slices prosciutto

1 cup parsley pesto*

Salt & Pepper

1 TBSP olive oil

Small handful cherry tomatoes

1 TBSP minced garlic

2 lemons

1 container arugula

Preheat oven to 350 degrees.

Place chicken breasts between 2 pieces of saran wrap. Pound them down to 1/2 inch thickness with a kitchen hammer or other pounding tool. Top each pounded breast with 2 slices prosciutto and a generous amount of pesto. Carefully roll chicken tightly. Salt and pepper the outside of the rolls.

Heat an oven-safe frying pan with olive oil over medium-high heat. Add rolled chicken, "flap" side down, to pan and sear for 3 minutes each side. Add cherry tomatoes, garlic, and lemon juice to pan.

Transfer to oven and continue to cook for 10-12 minutes. Cut into one of the chicken rolls to make sure the chicken is cooked through, then remove from oven. Place chicken rolls on a cutting board and pour all the juice from the pan and the tomatoes on to the arugula. Toss to coat.

Plate the chicken atop a mound of arugula!

*Parsley Pesto:

1 bunch of flat Italian parsley leaves

1 TBSP minced garlic

Handful of almonds

1/3 cup parmesan cheese

1/4 cup red wine vinegar

salt & pepper

1 cup olive oil

Blend all together in a Vitamix or Cuisinart!