4 chicken breasts, cut into a total of 40 equal bites
1/2 cup prepared pesto
10 slices prosciutto, cut into quarters, first lengthwise, then widthwise
40 toothpicks, soaked in water
40 medium leaves of basil
1 tablespoon olive oil
20 grape tomatoes, halved
Fleur de sel
Preheat the oven to 400 F.
Toss the chicken pieces in the pesto, coating them all evenly.
Wrap each chicken bite in a slice of prosciutto, securing with a soaked toothpick. Arrange on a nonstick baking sheet.
Bake for 20 minutes, or until crisp.
Brush each basil leaf with olive oil on both sides, and carefully skewer it folding it in an S-shape as you do.
Finish with a cherry tomato, cut-side toward the basil.
Arrange on a platter, and sprinkle with fleur de sel. Serve immediately.