1/3cupbasil pesto for stuffing plus 2 tablespoons for the sauce
1cupshredded mozzarella cheese
6large slices of prosciutto
1/2cupgrated Parmesan cheese
salt and freshly ground pepper
Preheat the oven to 395 degrees. Spray a casserole dish with nonstick cooking spray and set aside.
Place the chicken thighs between two sheets of waxed paper and flatten them with a rolling pin or meat mallet. Rub both sides of each chicken thigh with salt, pepper and Italian seasoning.
Place the chicken thighs, top side down, on a clean surface. Divide 1/3 cup of pesto between the chicken thighs and spread a thin layer to cover the top of each. Then divide the mozzarella between each one. Make sure not to overstuff! Carefully roll up the chicken thighs and wrap a slice of prosciutto around each thigh. Secure with toothpicks.
Transfer the chicken in the prepared baking dish and bake for about 35 minutes, or until the chicken is cooked through. Let the chicken rest for 5-10 minutes before removing toothpicks and serving.
While the chicken is baking, heat the heavy cream in a large skillet over medium heat. Stir in 2 tablespoons of pesto and bring to a boil. Then stir Parmesan cheese into cream, stirring until cheese melts and is incorporated. Cook the sauce for about 3 minutes, until thickened a bit. Taste and add salt and pepper to your liking. Remove from heat. Serve the sauce over the chicken.
Serve with steamed veggies, rice, potatoes or salad.