I needed a recipe using chicken and pesto but NOT pasta (we're gluten-free around here). I used 2 frozen chicken tenders (the strip of meat off the breastbone, NOT the battered breaded stuff!), some pesto I'd made with basil from DH's garden, and thin-sliced Butterball turkey ham (I didn't have prosciutto). Spread the pesto on the frozen chicken, wrapped each in 2 overlapping slices of the ham, placed in an olive-oiled casserole dish, baked uncovered at 350' for 25 minutes. The ham was a bit tough (that's what you get when you go fat-free) but the flavor was good, and DH loved it with "his" pesto. Less salty than using prosciutto, but I think I'd like the flavor of the prosciutto better. Next time, I'll use the real thing, or did I hear someone mention bacon? Thanks for the inspiration!
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I needed a recipe using chicken and pesto but NOT pasta (we're gluten-free around here). I...