Ingredients

1. 2 boneless, skinless chicken breasts
2. 1/4–1/2 cup Lemon-Basil Pesto (adjust to taste)
3. 4–6 thin slices prosciutto (2–3 slices per breast, depending on size)
4. Freshly ground black pepper, to taste
5. Olive oil (for the baking dish and a light drizzle)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place a chicken breast on a cutting board. With one hand flat on top, carefully slice into the side of the breast with a sharp knife to create a pocket — begin at the thicker end and stop before you cut all the way through. Repeat with the second breast.
3. Open each butterflied breast and spoon your desired amount of pesto into the center. Spread the pesto evenly inside the pocket, then fold the chicken back over to enclose the filling.
4. Wrap each stuffed breast with 2–3 slices of prosciutto, overlapping the slices so the chicken is covered. Press the prosciutto firmly so it adheres; toothpicks are optional if you feel the prosciutto needs extra securing.
5. Drizzle a thin layer of olive oil on the bottom of an oven-safe baking dish. Place the wrapped breasts seam-side down in the dish, tucking any loose prosciutto underneath so it stays neat.
6. Lightly drizzle a little more olive oil over the tops, and season with freshly ground black pepper. The prosciutto provides plenty of salt, so additional salt is usually unnecessary.
7. Bake in the preheated oven until the chicken is cooked through and the prosciutto becomes crisp, about 30–35 minutes. Cooking time can vary with breast size; check for doneness by ensuring juices run clear and the internal temperature reaches a safe level for poultry.
8. Remove from the oven and let rest a few minutes before slicing. Resting helps retain juices and keeps the filling from spilling out when you cut into the breast.

Notes, Tips & Serving Suggestions

These pesto-stuffed, prosciutto-wrapped chicken breasts pair beautifully with a variety of sides. Try them with a simple green salad, roasted vegetables, herbed rice, or lightly tossed pasta. For a lighter meal, serve over a bed of mixed greens with a squeeze of lemon.

Tip: If your chicken breasts are very thick, you can pound them to an even thickness before butterflying to ensure even cooking. If you prefer a crisper prosciutto, finish the dish under the broiler for a minute or two—watch carefully so it doesn’t burn.

Variations: Swap the lemon-basil pesto for classic basil pesto, sun-dried tomato pesto, or even a tapenade for a different flavor profile. You can also add a thin slice of mozzarella or provolone inside with the pesto for a cheesy center—just be mindful that melting cheese can cause a bit more leakage during baking.

Storage: Leftovers can be refrigerated in an airtight container and enjoyed within a few days. Reheat gently in a low oven to help the prosciutto stay crisp, or slice and reheat in a skillet over medium heat.