Four Ingredient Pesto Chicken
Dress up your weeknight chicken dinner with a fancy, but simple, twist! Four ingredient pesto chicken is a fast and delicious dinner option.
Servings: 5
Calories: 741kcal
Ingredients
Pesto Chicken
- 2.5 lbs chicken thighs boneless, skinless
- salt
- pepper
- 8 slices prosciutto
- ¾ cup Asiago cheese shredded
- 6 oz pesto
Instructions
Pesto Chicken
- Preheat oven to 400°F.
- Trim excess fat from chicken thighs. Season both sides with a dash of salt and pepper.
- Lay out a slice of prosciutto, and place a chicken thigh on top. Spread about 1 tablespoon of pesto on top of chicken. Top with about 1 tablespoon of shredded Asiago cheese. Roll the chicken so the prosciutto is on the outside. Secure using toothpicks. Repeat process with remaining chicken thighs.
- Bake for 25 minutes, or until the internal temperature reaches 165°F.
- If desired, top with additional pesto and Asiago cheese.
Notes
You can prep the chicken the night before you wish to bake them for dinner. I like to store them covered with plastic wrap & sealed in a glass container overnight in the refrigerator. According to the FDA, raw chicken should only be kept in the refrigerator for 48 hours max - so make sure to bake them up soon!
Nutrition
Calories: 741kcal | Carbohydrates: 4g | Protein: 45g | Fat: 59g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 818mg | Potassium: 504mg | Fiber: 1g | Sugar: 1g | Vitamin A: 985IU | Calcium: 251mg | Iron: 2mg