Michael Smith's Pesto-Stuffed Chicken Wrapped in Prosciutto

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy.

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

538 Ratings
Directions for: Michael Smith's Pesto-Stuffed Chicken Wrapped in Prosciutto


The Pesto

1 large bunch fresh basil

1 cup pine nuts

1 cup grated Parmesan cheese


olive oil

The Chicken

4 boneless, skinless chicken breasts

8 slices prosciutto


The Pesto

1. Puree the basil, pine nuts, cheese and olive oil in a food processor.

2. Season to taste with salt.

The Chicken

1. Preheat oven to 375°F.

2. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.

3. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.

4. Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.

See more: Bake, Cheese, Chicken, Dinner, Herbs, Italian, Main, North American, Nuts, Pork, Poultry


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