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how to cook chicken

Prosciutto Pesto Chicken Roulade

Ingredients: 6 chicken breasts, tenders removed (about 2 pounds) 3 ounces prosciutto, about 6 thin slices ¼ cup pesto sauce 2 tablespoons melted butter, divided 1 head cauliflower, trimmed into florets 1 leek, white and light green part only 2 teaspoons fresh lemon juice ¼ teaspoon sea salt fresh pepper Method: 1. Preheat oven to... {...}

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