Chicken Wrapped in Serrano Ham in a Pesto Cream Sauce

There is no short way to say this recipe name. My brothers girlfriend pinned this recipe for chicken wrapped in serrano ham in a pesto cream sauce and asparagus a few months back. I never got around to making it, but Lindsey asked me to make her dinner tonight so I was going through my bookmarked recipes and thought I'd give it a shot. Very easy to make and very delicious. The only word of caution is make sure your chicken breast is thin (either slice it in half or pound it) so it can cook through or just give it some extra time when frying it.

The website is in polish but Google chrome automatically translated it for me. Just in case that doesn't happen for some of you here are the steps:

Step one: mix flour, pepper and salt (just a little bit as the ham is salty) and coat chicken breast. Wrap with serrano ham, set aside.
Step two: Cut asparagus into bite size pieces and boil until tender. Strain and place in cool water, set aside.
Step three: Add 2 tbs of olive oil to a pan on medium heat. I found myself draining the extra olive oil (as the pesto would be oily) when it was all cooked. Place in wrapped chicken. Cook for 6 minutes and then flip to cook the other side for 5 minutes. When I did it, it was more for 7 minutes and then 6 minutes, and I still had to cook it for a little bit longer after the process was done because it was a little pink inside. 
Step four: Add 80ml (1/3 of a cup) of 30% cream to pan. I used 35% cream (aka whipping cream) and this seemed like very little to me, I added about 1 cup of  it. Then add 4 table spoons of pesto. My table spoon wouldn't fit into the jar of pesto so I used a smaller spoon and just did it to taste. 
Step five: Add asparagus. After boiling remove from heat and let thicken.

The recipe calls for eating it with potatoes or bread, which I find a little weird. I actually just ate it on its own. I was considering doing it with some pasta, which I'm sure would be good, but honestly it was enough just by itself!