Dippin’ Dinner: Proscitto-wrapped Chicken with Beans and Gre

• total time: 40 minutes

Ingredients

1 large (29oz) can of cannellini beans, drained

2 cups finely chopped kale

3 garlic cloves, minced or grated

Zest and juice of a lemon

1/2 tsp red pepper flakes

2 cups chicken broth

2 tbsp cornstarch

4 boneless, skinless chicken breasts

1 small jar sun-dried tomato pesto (I use Rao’s brand)

8 slices of prosciutto

1 tbsp olive oil

Chopped parsley and parmesan cheese, for serving (optional)

Crusty bread, for dippin’

Directions

Preheat the oven to 375F. In a large 9x13” casserole dish, add the beans, kale, garlic, lemon zest and half of the juice (reserve the remaining juice for later), red pepper flakes and a generous pinch of salt. Whisk together the broth with the cornstarch and add it to the dish; stir to thoroughly combine.

Season each piece of chicken lightly with salt and pepper (be careful with the salt or you can leave it out entirely since the prosciutto and pesto are already salty.) Spread a spoonful of pesto on top then wrap in two slices of prosciutto; nestle them into the dish and drizzle with olive oil. Cover with foil and bake for 20 minutes, then uncover and bake for another 20 minutes, or until bubbling and crispy on top. Squeeze the rest of the lemon over everything. Serve topped with parsley and parmesan if you want, plus crusty bread for dipping.