Mozzarella and Pesto Stuffed Chicken

Mozzarella and Pesto Stuffed Chicken


5 people made this

The moist chicken breasts wrapped in prosciutto open to release an ooze of melted mozzarella combined with pesto. Beautiful.


Serves: 4 

  • 4 chicken breasts
  • 180g red pesto, e.g. chilli or red capsicum etc.
  • 1 ball mozzarella, 12 thin slices
  • 8 slices prosciutto
  • 1 pinch pepper, to taste
  • 1 pinch chilli flakes, to taste

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 200 degrees C.
  2. Slice down the side of each chicken breast to make a pocket. Be careful not to cut through the other side.
  3. With a small spoon spread a generous amount of the pesto into each chicken pocket. Place the mozzarella into the chicken pocket then add more pesto if desired.
  4. Place 2 slices of prosciutto onto a cutting board overlapping a little then place 1 chicken breast onto the prosciutto and wrap as tightly as you can. Repeat with the remaining chicken and prosciutto.
  5. Place the chicken breasts onto a baking tray then sprinkle with pepper and chilli flakes.
  6. Cook for 25-30 on the middle shelf of your oven until cooked.

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