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6 chicken breasts, tenders removed (about 2 pounds)
3 ounces prosciutto, about 6 thin slices
¼ cup pesto sauce
2 tablespoons melted butter or ghee, divided
1 head cauliflower, trimmed into florets
1 leek, white and light green part only
2 teaspoons fresh lemon juice
¼ teaspoon sea salt
fresh pepper
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1st Keep
 ebranstrom
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