Directions

1. If using two chicken breasts, cut chicken in half lengthwise, so you have two thing portions. Use a mallet to slightly flatten the chicken. If using four small breasts, use a mallet to slightly flatten chicken.
2. Add chicken to a large plastic ziplock bag. Add in lemon juice, olive oil and garlic. Place in a shallow dish and marinate in the fridge for at least 30 minutes and up to two hours.
3. Once chicken is marinated, preheat grill. Dry chicken off, and sprinkle both sides with salt and pepper. Spread a teaspoon of pesto on top each chicken breast. Cover with a slice of prosciutto. Use two toothpicks to secure the prosciutto to the chicken.
4. Grill, prosciutto side-down until prosciutto is crisp, about 3 minutes. Flip and cook another 3-4 minutes or until chicken is cooked through.
5. While the chicken cooks, add heavy cream to a small saucepan.Bring to a boil and reduce to a simmer until slightly thickened, about 2 minutes. Turn the heat off and whisk in cheese. Once cheese is incorporated whisk in remaining pesto. Season to taste with salt and pepper
6. Serve grilled chicken with pesto cream sauce and sprinkle with toasted pine nuts.