Prosciutto-Stuffed Baked Chicken Breasts with Pesto recipe

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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

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.

  2. 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.

  3. 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.

  4. 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.

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