Sometimes I get in a dinner rut where I feel like I am always making the same thing and need to branch out and use my imagination. Insert “Prosciutto Stuffed Chicken with Vegan Pesto Cream Sauce” and I am back in business! I decided to serve this over a bed of sauteed spinach but you could easily put this over pasta, mashed potatoes, mashed sweet potatoes literally the list in endless. If I am being honest, you could literally put the Pesto Cream sauce on anything and it would taste delicious. Ingredients: 2 boneless skinless chicken breasts 4 slices on prosciutto 6 sun dried tomatoes (prefer the ones packed in oil) 1/2 cup of shredded cheese ( I used Daiya vegan Pepper Jack) 1/4 cup spinach leaves 2 Tbsp olive oil salt and pepper to taste   Ingredients for Pesto: 8-10 fresh basil leaves 2 Tbsp nutritional yeast 3 garlic cloves 1/2 cup olive oil, you can add more if you need to thin out pesto if needed salt and pepper to taste Ingredients for Vegan Pesto Cream Sauce: 1/2 cup white mushrooms, sliced 3/4 cup chicken broth 1 cup canned full fat coconut milk 1/4 cup shredded vegan pepper jack cheese pesto from above recipe Directions: 1. Preheat oven to 375 degrees. Put 1 Tbsp of olive oil in bottom of baking dish set aside. 2. Butterfly chicken breasts so that it will lay open. Place 2 prosciutto slices, 3 sundried tomatoes, and divide shredded cheese and spinach up evenly for each chicken breast. Salt and pepper to taste. 3. Place chicken in oiled baking dish and sprinkle 1 Tbsp olive oil on top of chicken. Put in oven and bake for 1 hr or until chicken is completely cooked through. When the chicken is almost done you can start your sauce. 4. Put ingredients for pesto into a food processor and pulse until thoroughly combined. Set aside. 5. Put 1 Tbsp Olive oil into pan and add mushrooms. Cook over medium heat till soft. Add in chicken broth, shredded cheese, coconut milk and pesto. Simmer for 10 -15 min. 6. Set chicken on plate and drizzle sauce on top and Voila!