Ingredients
1 bunch broccoli rabe, trimmed and cut into pieces
1/2 c. freshly grated Parmesan, plus more for serving
1/2 c. pine nuts
Juice of 1 lemon
1/4 tsp. crushed red pepper flakes
8 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
4 chicken breasts
4 slices prosciutto
Lemon wedges, for serving
Preparation
Step 1Bring a large pot of water to a boil. Meanwhile, prepare a bowl of ice water for broccoli. Boil broccoli rabe until bright green and tender, 3 to 4 minutes. Using a slotted spoon, transfer rabe into ice water and let cool completely, then drain.Step 2Transfer blanched broccoli rabe to a food processor fitted with a metal blade, and add Parmesan, pine nuts, lemon juice, red pepper flakes, and 2 tablespoons olive oil. Pulse several times to combine, then slowly add 4 tablespoons more olive oil until a smooth paste forms. Season with salt and pepper.Step 3Preheat oven to 375°. Season chicken breasts with salt and pepper and wrap each in a slice of prosciutto.Step 4Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Sear chicken until golden brown, 2½ minutes per side.Step 5Transfer pan to oven and bake 15 minutes more, or until chicken is cooked through (the internal temperature registers 165°).Step 6Serve chicken with a generous dollop of pesto and garnish with Parmesan and lemon wedges.
