Separate the prosciutto slices and lay on a cutting board.
Spoon about half of the sundried tomato pesto on to a plate.
Place a chicken tenderloin on to the pesto and coat well.
Place the coated chicken on to a piece of prosciutto and wrap, place onto a lined baking tray. Repeat until all the chicken is coated and wrapped.
Place into a pre-heated 180°C oven and bake for 20 mins or until they bounce back when touched.
While the chicken is cooking mix together some pesto and mayonnaise to make the sauce. Use quantities to suit your taste.
Enjoyed best warm straight from the oven.
Servings 8