Sometimes I get bored with chicken so I always try and mix up our weekly chicken recipes. This prosciutto-wrapped pesto and tomato stuffed chicken is everything you want out of an easy weeknight dinner and MORE! The chicken comes out so juicy and is packed with flavor from the pesto and the salty prosciutto. This recipe is so delicious, easy and makes you feel like you’re having a gourmet restaurant-quality dinner!
You don’t have to make the pesto homemade, but its really hard to find quality store-bought pesto that doesn’t contain parmesan cheese. Homemade pesto is so simple to make you literally just throw all the ingredients in a food processor and process until smooth – that’s it! This pesto sauce is nutty, sweet, garlicky and salty – everything that’s good in this world.
I like a lot of pesto sauce for the chicken so I tend to over stuff each breast with about 1/4 cup, but if you don’t want that much pesto you can add as little or as much as you prefer.
I always buy my chicken organic. I know it can be costly, but those plumped up non-organic chicken breasts gross me out so to me the cost for organic is worth every penny.
Make sure when buying prosciutto that its all-natural, with minimally added ingredients. The one I purchased has only two ingredients: Pork, salt. The prosciutto gets so crispy in the oven and adds such a wonderful texture and flavor to the dish.
To assemble the stuffed chicken breasts on a flat surface lay down a slice of prosciutto then slightly overlap that slice with a second prosciutto slice. Lay the chicken breast on top of the overlapped prosciutto slices. Starting at the end where the chicken breast is thickest, slice a pocket 3/4 way through the breast lengthwise making sure not to cut fully through the breast. Then you stuff the pocket with the pesto and tomato slices, wrap it with the prosciutto and secure the open pocket with toothpicks as pictured above.
After baking it for about 30 minutes your left with this decedent and scrumptious one-pan meal! I served this dish with asparagus and threw the asparagus in with the chicken once the chicken had been cooking about 10 minutes. I can’t wait for you all to try this recipe!
Prosciutto-Wrapped Pesto and Tomato Stuffed Chicken
- 2 chicken breasts
- 4 tomato slices
- 1/2 cup pesto (see recipe below)
- 4 slices prosciutto
- Black pepper and salt, as desired
Makes about 3/4 cup
- 1/2 cup pine nuts
- 1 1/2 cups basil, roughly chopped
- 1 large garlic clove
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat your oven to 375 degrees.
For the pesto place all ingredients in a food processor and process until smooth. This pesto recipe makes extra so you can use the leftovers through out the week for other meals.
To assemble the chicken: On a flat surface lay down a slice of the prosciutto then slightly overlap that slice with a second slice of prosciutto. Lay the chicken breast on top of the overlapped prosciutto slices. Starting at the end where the chicken breast is thickest, slice a pocket 3/4 of the way through the breast lengthwise making sure not to fully cut through the breast. Stuff the pocket with 1/4 cup of pesto then two slices of tomato. Season the chicken breast with black pepper and salt as desired. Wrap the stuffed chicken with the prosciutto then secure everything with toothpicks where the opening of the pocket is.
Lightly grease a baking dish and using a spatula place each chicken in the dish. Place the dish in the middle rack of the oven and bake for 30-35 minutes depending on the size of the breast or until the prosciutto is crispy and the chicken is cooked through.
Remove the toothpicks from the chicken once done and serve immediately.