Here’s a quick and simple recipe to jazz up chicken for a weeknight or company! Make your own pesto or use pre-made. Put the dish in the oven, top with some tasty prosciutto and smoked provolone, and prepare the sides while it bakes.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11×7-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).
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 10 g |
| Sodium | 721 mg |
| Sugars | 0 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I used boneless chicken thighs and just layer everything flat on top. No breadcrumbs so it was KETO friendly. Turned out great.