I use the term red peppers and capsicum side by side here to cater to my American and English and Oz/Kiwi friends. Basically it's the big fat not hot red peppers/capsicum about the size of an orange.
- 2 chicken breasts
- 4 slices proscuitto
- 4 tablespoons red capsicum pesto
Red capsicum and walnut pesto
(makes 1/2 cup)
- 2 red peppers, quartered and deveined and deseeded
- 1/2 medium red onion, chopped finely
- 1/2 cup walnuts (or pine nuts) chopped roughly
- 1/4 cup olive oil
- 1/2 teaspoon crushed chile flakes
- 2 cloves garlic, minced
- 2 teaspoons red wine vinegar
- To make the pesto, pop the capsicum skin side up under a grill and grill until the skin is mostly blackened. Remove from the heat, pop into a glass bowl, cover with plastic wrap and leave to steam and cool. Once cold, peel the skin off the peppers and chop finely.
- Heat a tablespoon of olive oil in a pan and stir fry the onions, garlic, walnuts and chile flakes for a few minutes until soft. Pop into a food processor with the capsicum, vinegar and remaining olive oil and blend till quite chunky.
- Butterfly the chicken breast - slice the chicken breast in half horizontally without cutting all the way through.
- Spread a tablespoon or two on top of the chicken breast.
- Fold in half and wrap in proscuitto, secure with toothpicks
- Bake for 20 to 25 minutes at 180 degrees celcius (350 degrees fahrenheit) until chicken is moist but cooked - pop a toothpick into the meatiest piece and when ready the juices will run clear.
- Serve over your favourite green, or in my case I served it over a lovely quinoa salad.