Sun-Dried Tomato and Prosciutto Stuffed Chicken Breast

Sun-Dried Tomato and Prosciutto Stuffed Chicken Breast

If Romeo had cooked, this would have been his winning recipe! A simple dish singing bright with Italian flavors. Baked chicken breast hiding a secret center of prosciutto, mozzarella and basil. Drizzled with fresh pesto and toasted pine nuts, Juliet would definitely have asked for seconds.

45 mins total time

30 mins active time


Serves 2



  • 4 (1½ oz) thin slices prosciutto
  • 1½ oz drained sun-dried tomatoes


  • ⅓ cup (1¼ oz) grated mozzarella cheese
  • 2 basil leaves
  • 2 boneless chicken breasts with the skin and drumette attached
  • 1 tbsp olive oil
  • Kosher salt

    to season

  • Freshly ground black pepper

    to season

For the pesto sauce:

  • ¼ cup (1¼ oz) pine nuts
  • 1¼ oz basil leaves
  • 1 clove garlic
  • ¼ cup (¾ oz) grated parmesan cheese
  • ½ tsp kosher salt
  • ½ cup (4 fl oz) olive oil
  • ½ cup (4 fl oz) heavy cream


  • 1Insert the wire rack into position 6. Select BAKE/CONVECTION/320°F/5 minutes and press START to preheat. Meanwhile, continue to the next step.
  • 2Place 2 slices of prosciutto slightly overlapping on the counter. Top with half the tomatoes, half the cheese and a basil leaf, then wrap the prosciutto to create a tight parcel. Repeat with the remaining prosciutto, tomatoes, cheese and basil.
  • 3Using a sharp knife, make an incision into the long side of the chicken breast approximately 2-inches long, using the tip of the knife cut into the breast, without cutting all the way through, to create a pocket.
  • 4Place the prosciutto parcel inside the chicken and seal with toothpicks.
  • 5Once preheated, scatter the pine nuts on the pizza pan. Place the pan in the oven and cook for 5 minutes or until golden. Meanwhile, continue to the next step.
  • 6Heat the oil in an ovenproof frying pan over medium heat. Season the chicken with salt and pepper. Place the chicken skin-side down in the pan and cook for about 4 minutes, or until the skin is golden.
  • 7When the pine nuts are ready, remove from the oven and adjust the oven to ROAST/CONVECTION/375°F/22 minutes and press START.
  • 8Turn the chicken over. When the oven signals, place the pan in the oven and cook for 22 minutes. Chicken is ready when a meat thermometer inserted into the thickest part (not the stuffing), reads 165°F. Meanwhile, make the pesto sauce.
  • 9Place the toasted pine nuts, basil, garlic, parmesan, salt and oil in a blender and blend until almost smooth.
  • 10Bring the cream to a boil in a medium saucepan over high heat. Reduce the heat to medium and simmer for 3 minutes, or until reduced by half. Stir in half the pesto. Bring to a boil, then remove from the heat. Reserve the remaining pesto for another use.
  • 11Remove the chicken from the oven and rest in the pan for 5 minutes.
  • 12Return the pesto sauce over medium heat to reheat.
  • 13Remove the toothpicks from the chicken. Slice in half and serve with the sauce.
    Tip: Store the leftover pesto in an airtight container, in the refrigerator, for up to 1 week or freeze in ice cube trays for up to 3 months.

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