Sometimes I get in a dinner rut where I feel like I am always making the same thing and need to branch out and use my imagination. Insert “Prosciutto Stuffed Chicken with Vegan Pesto Cream Sauce” and I am back in business!
I decided to serve this over a bed of sauteed spinach but you could easily put this over pasta, mashed potatoes, mashed sweet potatoes literally the list in endless. If I am being honest, you could literally put the Pesto Cream sauce on anything and it would taste delicious.

Ingredients:

2 boneless skinless chicken breasts
4 slices on prosciutto
6 sun dried tomatoes (prefer the ones packed in oil)
1/2 cup of shredded cheese ( I used Daiya vegan Pepper Jack)
1/4 cup spinach leaves
2 Tbsp olive oil
salt and pepper to taste

Ingredients for Pesto:

8-10 fresh basil leaves
2 Tbsp nutritional yeast
3 garlic cloves
1/2 cup olive oil, you can add more if you need to thin out pesto if needed
salt and pepper to taste

Ingredients for Vegan Pesto Cream Sauce:

1/2 cup white mushrooms, sliced
3/4 cup chicken broth
1 cup canned full fat coconut milk
1/4 cup shredded vegan pepper jack cheese
pesto from above recipe

Directions:

1. Preheat oven to 375 degrees. Put 1 Tbsp of olive oil in bottom of baking dish set aside.

2. Butterfly chicken breasts so that it will lay open. Place 2 prosciutto slices, 3 sundried tomatoes, and divide shredded cheese and spinach up evenly for each chicken breast. Salt and pepper to taste.

3. Place chicken in oiled baking dish and sprinkle 1 Tbsp olive oil on top of chicken. Put in oven and bake for 1 hr or until chicken is completely cooked through.

When the chicken is almost done you can start your sauce.

4. Put ingredients for pesto into a food processor and pulse until thoroughly combined. Set aside.

5. Put 1 Tbsp Olive oil into pan and add mushrooms. Cook over medium heat till soft. Add in chicken broth, shredded cheese, coconut milk and pesto. Simmer for 10 -15 min.

6. Set chicken on plate and drizzle sauce on top and Voila!