Pesto and Cheese Stuffed Chicken Wrapped in Proscuitto
Prep time: 
Cook time: 
Total time: 
Serves: 1
A delicious baked chicken dish that combines the sweetness of pesto with the saltiness of proscuitto
  • 150g of skinless, boneless chicken breast (I find a chicken breast is normally more than this so I cut mine to the right size - for this recipe I used a nice thick piece from the wider part of the breast)
  • 1 tbs of sun-dried tomato pesto
  • 35g of bocconcini, slice into slices a few millimetres thick
  • 2 slices of proscuitto (about 25g in case your slices are a different size)
  1. Heat the oven to 180 celcius (about 350 fahrenheit)
  2. Cut the chicken breast in half horizontally making sure you don't cut it all the way through - keep a bit attached to work like a hinge. If you accidentally cut all the way through, it won't matter that much, you will just need to make sure the proscuitto wraps around well to hold it all in place.
  3. Open the chicken breast like a sandwich and smoother the inside of the chicken breast with pesto and top the pesto with the sliced bocconcini.
  4. Close the chicken breast and wrap the proscuitto around it . If you can, get the two ends of the proscuitto to meet under the chicken breast so that when you put it in an oven proof dish dish, it sits under the chicken breast and stays nicely wrapped.
  5. Put the chicken breast in a small oven proof dish and cook in the oven for about 25 minutes. The main thing is to make sure there is no pink left in the chicken.
  6. Take out of the oven and devour.
Nutrition Information
Calories: 330
Recipe by Shrinking Single at