2 tablespoons olive oil
sea salt and cracked black pepper
4 tablespoons store bought pesto (black olive tapenade works great too)
2 chicken breast filets
6 slices parmesan cheese
6 slices prosciutto
1 pound asparagus (or any other seasonal vegetable)
Preheat the oven to 350 degrees. Drizzle olive oil on baking sheet and lay down prosciutto, slightly overlapping each other. Place chicken breasts on top of prosciutto and top each with pesto and parmesan.
Fold edges of prosciutto over chicken breasts.
Bake for 20 minutes.
While chicken is baking, saute asparagus with olive oil, sea salt and pepper to taste.
Thanks Laura, and good luck! Readers, give Laura a thumbs up if you like this recipe!