Ingredients
- 2 Raley's organic boneless, skinless chicken breasts
- Raley's Himalayan pink salt to taste
- Raley's black pepper to taste
- 4 thin slices of ham or prosciutto
- 4 oz. Raley's crumbled goat cheese
- 2 Tbsp. pesto, divided
- 1/4 c. Raley's all purpose flour
- 1 Tbsp. butter
- 2 Tbsp. Raley's extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 c. white wine
- 2 Tbsp. lemon juice
Instructions
- Keeping knife parallel to the counter, slice each breast into two thinner pieces. Place chicken breast between 2 sheets of plastic wrap and pound with a meat mallet (or bottom of a skillet) until ¼ inch thick. Unwrap and sprinkle with salt and pepper.
- Place 1 slice of ham lengthwise on each chicken slice; divide goat cheese and 1 1/2 tablespoons pesto evenly among slices. Roll slices and tie with kitchen string.
- Dredge chicken in flour. Season with salt and pepper.
- Heat butter and olive oil in a large sauté pan over medium high heat. Add chicken and cook for 4-5 minutes until browned on all sides and cooked through to 165 degrees F. Remove chicken from pan and and remove strings.
- Add garlic to pan and cook for 1 minute. Add wine, lemon juice and 1 tablespoon pesto and bring to a simmer. Ladle sauce over chicken and serve.