Prosciutto-Wrapped Chicken Breasts with Broccoli Rabe Pesto

• 1 bunch broccoli rabe, trimmed and cut into pieces
• 1/2 c. grated Parmesan, plus more for serving
• 1/2 c. pine nuts
• Juice of 1/2 lemon (2 tbsp.)
• 1/4 tsp. crushed red pepper flakes
• 8 tbsp. extra-virgin olive oil, divided
• kosher salt
• Black pepper
• 4 chicken breasts
• 4 slices prosciutto
• Lemon wedges, for serving

1. Bring a large pot of water to a boil.
2. Meanwhile, prepare a bowl of ice water for broccoli.
3. Boil broccoli rabe until bright green and tender, 3 to 4 minutes.
4. Using a slotted spoon, transfer rabe into ice water and let cool completely, then drain.
5. Transfer blanched broccoli rabe to a food processor fitted with a metal blade.
6. Add Parmesan, pine nuts, lemon juice, red pepper flakes, and 2 tbsp.
7. olive oil.
8. Pulse several times to combine, then slowly add 4 tbsp.
9. more olive oil until a smooth paste forms.
10. Season with salt and pepper.
11. Preheat oven to 375 degrees F. Season chicken breasts with salt and pepper and wrap each in a slice of prosciutto.
12. Heat remaining olive oil in a large ovenproof skillet over medium-high heat.
13. Sear chicken until golden brown, 2 1/2 minutes per side.
14. Transfer pan to oven and bake 15 minutes more, or until chicken is cooked through (i.e.
15. the internal temperature registers 165 degrees F).
16. Serve chicken with a generous dollop of pesto and garnish with Parmesan and lemon wedges.

broccoli rabe, parmesan, pine nuts, lemon, red pepper, extravirgin olive oil, kosher salt, black pepper, chicken breasts, lemon wedges

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43882/prosciutto-wrapped-chicken-breasts-with-broccoli-rabe-pesto-recipe/ (may not work)