Baked Prosciutto Chicken

Baked Prosciutto Chicken


54 people made this

Chicken breasts are stuffed with mozzarella then wrapped in prosciutto to be cooked. The recipe also includes instructions for pesto potatoes and tomatoes to serve with the chicken.

Paula Fitzgerald

Serves: 4 

  • 3/4 cup balsamic vinegar
  • 4 skinless, boneless chicken breasts
  • 140g sliced mozzarella cheese
  • salt and pepper, to taste
  • 4 slices prosciutto or thin sliced ham
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 500g small potatoes
  • 2 tablespoons basil pesto

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

  1. Preheat oven to 200 degrees C.
  2. In a saucepan bring the vinegar to a boil. Reduce heat and simmer 15 minutes, stirring frequently until thickened.
  3. Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese and season with salt and pepper. Wrap each chicken breast with a slice of prosciutto.
  4. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil and season with salt and pepper.
  5. Bake 25 minutes in the preheated oven or until chicken is no longer pink and juices run clear.
  6. In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the saucepan and stir in the pesto to coat.
  7. Place chicken breasts, tomatoes and potatoes on serving plates and serve with a drizzle with the reduced balsamic vinegar sauce.

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