Prosciutto-Wrapped Chicken Breasts with Broccoli Rabe Pesto

Bring a large pot of water to a boil. Meanwhile, prepare a bowl of ice water for broccoli. Boil broccoli rabe until bright green and tender, 3 to 4 minutes. Using a slotted spoon, transfer rabe into ice water and let cool completely, then drain. Transfer blanched broccoli rabe to a food processor fitted with a metal blade. Add Parmesan, pine nuts, lemon juice, red pepper flakes, and 2 tbsp. olive oil. Pulse several times to combine, then slowly add 4 tbsp. more olive oil until a smooth paste forms. Season with salt and pepper. Preheat oven to 375 degrees F. Season chicken breasts with salt and pepper and wrap each in a slice of prosciutto. Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Sear chicken until golden brown, 2 1/2 minutes per side. Transfer pan to oven and bake 15 minutes more, or until chicken is cooked through (i. e. the internal temperature registers 165 degrees F). Serve chicken with a generous dollop of pesto and garnish with Parmesan and lemon wedges.