Name: Prosciutto-Stuffed Baked Chicken Breasts with Pesto recipe
Ingredients: olive oil cooking spray;4 boneless, skinless chicken breasts;salt and pepper to taste;4 slices smoked provolone cheese;4 thin slices prosciutto;½ cup pesto;8 cherry tomatoes, quartered;2 ⅔ tablespoons Italian-seasoned bread crumbs

All Recipes World Cuisine Recipes European Italian

Ingredients

olive oil cooking spray 4 boneless, skinless chicken breasts salt and pepper to taste 4 slices smoked provolone cheese 4 thin slices prosciutto ½ cup pesto 8 cherry tomatoes, quartered 2 ⅔ tablespoons Italian-seasoned bread crumbs

Nutrition Info

425 calories carbohydrate: 7.4 g cholesterol: 98.9 mg fat: 26.6 g fiber: 1.5 g protein: 38.3 g saturatedFat: 10.2 g servingSize: - sodium: 720.8 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.

Alternatives to this recipe

See more alternatives