Sun-Dried Tomato and Prosciutto Stuffed Chicken Breast
Breville Test Kitchen

Breville Test Kitchen

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.
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the Smart Oven® Air Fryer Pro

45 mins total time

30 mins active time


Serves 2



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


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

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the pesto sauce

  • pine nuts icon
    ¼ cup (1¼ oz) pine nuts
  • basil leaves icon
    1¼ oz basil leaves
  • clove garlic icon
    1 clove garlic
  • grated parmesan cheese icon
    ¼ cup (¾ oz) grated parmesan cheese
  • kosher salt icon
    ½ tsp kosher salt
  • olive oil icon
    ½ cup (4 fl oz) olive oil
  • heavy cream icon
    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.
    Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
  • 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.
Main course

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