Pesto Stuffed Chicken topped with Prosciutto

Pesto stuffed chicken topped with prosciutto 1I like making this dish with the Kale Sweet Potato Quinoa Bake not only because it forms a complete meal for my family, but also because I can make a batch of fresh pesto and use it in both recipes.


8-10 thick chicken breast (boneless/skinless)

salt and pepper, to taste

1/2c to 3/4c pesto (find pesto recipe/variations here)

8-10 slices of thinly sliced prosciutto (approximately 1/4 lb)


  • Preheat oven to 375 F degrees
  • Make pesto (if not using store bought pesto)
  • Using a serrated knife, make a slit in the chicken to form a pocket without slicing the chicken in half
  • Season the outside of the chicken with salt and pepper
  • Place approximately 1 teaspoon (or more if desired) of the pesto into each chicken pocket making sure to spread it out inside the chicken
  • Place chicken on a glass or coated cast iron baking dish and top with a slice of prosciutto
  • Bake in oven for approximately 30-35 min or until done

One thought on “Pesto Stuffed Chicken topped with Prosciutto

  1. Pingback: My Favorite Paleo and Non-Paleo Pesto | Find the Time to Cook

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