Sometimes the good things in life take a bit more effort. But the great thing about Pesto and Sausage Stuffed Chicken is that it looks can be deceiving. Thanks to my Instant Pot I have been reveling in dump-and-go pasta and set and forget it meals for months now. Though this chicken takes more work than some meals, the end result looks far more dramatic and difficult than is actually the case. This makes it perfect for an “I’ve slaved all day in the kitchen just for you” meal or a “check out my skills, booyah” moment because, let’s face it, sometimes we just need to show off a little bit.
The meal prep begins with butterflying the chicken breasts. Butterflying a chicken breast means you cut it in half lengthwise and open it like a book, revealing two sides or “wings” like a butterfly. Place the chicken breast on a cutting board and lay your hand flat on top of it. Find the midpoint of the thickest side and start here. Use the point of a sharp knife to cut into the breast lengthwise from the thicker part all the way down and through the thinner tip. Position your knife flat in the slit and cut across and through about ninety percent of the chicken breast, leaving about ten percent intact on the far side. Open the chicken breast. Voila! Cover the breast with plastic wrap and give it a quick pound until the chicken is all the same thickness.
The great thing about Pesto and Sausage Stuffed Chicken is the prosciutto. Not only does it add flavor and a certain elegance to the dish, but it also helps secure the roll and keep the goodies from leaking out when the chicken cooks.
To really up the elegance factor of this dish, I serve the rolled chicken with a pesto cream sauce and buttery breadcrumbs. Serve it alongside mashed potatoes or Rosemary Roasted New Potatoes and a Balsamic Vinaigrette salad and dinner is served. Booyah!