Name: Prosciutto-Stuffed Baked Chicken Breasts with Pesto recipe
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

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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

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