So I had absolutely no clue what I was going to make… I looked at my planned meals, and I had not thawed ANY of the meat that I was going to make… WOOPS! So, then I noticed that I had prosciutto left over from a couple of weeks ago that I hadn’t used… and some extra frozen chicken tenderloins,…. voila! DINNER! I also had a bag of Trader Joes zucchini fries and some lettuce… higher in fat, but making the portions smaller definitely helps with overall calories. This dinner, my portions, was right around 550 calories. I used chicken tenderloins though… a lot of people would opt for an entire chicken breast… which would require more prosciutto wrapped around it… smaller = lower calories! 

Ok, so here’s my process:

Ingredients

• 8 chicken tenderloins
• salt and freshly ground black pepper
• 2 tablespoons white whole wheat flour, or more
• 8 pieces of prosciutto (or 4 if you cut them in half)
• 2 tablespoons olive oil
• 1/4 onion chopped
• 1/4 cup homemade basil pesto (NO NUTS or parmesan in the pesto… reduces calories!)
• 1/4 cup half and half (or a little less…. I didn’t use much)

Serves 4 people

Instructions

1. I actually partially thawed my Trader Joes chicken tenderloins. That isn’t something I do often because they cook so perfectly from frozen… but this time I did so that the flour and prosciutto would stick to them. Put the flour and salt and pepper into a bowl, and then dredge each piece of chicken in the flour mixture.
2. Wrap each piece of chicken with a piece of prosciutto.
3. Preheat oven to 400 degrees.
4. In a large skillet, heat the olive oil on medium and add the diced onions. When it is hot, add the wrapped chicken. Cook for 3-4 minutes, then flip and cook for another 3 minutes or so, until browned. Then, in your skillet (IF YOU HAVE A OVEN SAFE SKILLET!!!) put the chicken directly into the oven @ 400 degrees for 8 minutes to finish cooking.
5. I served this with Trader Joes zucchini fries that are baked at 400 degrees also, so the temp worked and both cooked at the same time. 
6. In a small bowl (or glass jar) whisk together the pesto and cream.
7. When the chicken is fully cooked, remove it from the pan and place onto a serving plate or dish. Remove the skillet from the heat and pour the pesto mixture into the pan to pick up the onions and all of the drippings and stir until it slightly thickens. Pour over the chicken and serve!. Serve with a light lettuce salad!

It was absolutely delicious and spilling over with flavor! To me, completely satisfying and filling. The guys at my table may have preferred another couple pieces of chicken… but then again who wouldn’t when it’s wrapped in bacon, right?

Enjoy!

And now, for the quote of the day: