Mozzarella and Pesto Stuffed Chicken
The moist chicken breasts wrapped in prosciutto open to release an ooze of melted mozzarella combined with pesto. Beautiful.
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat the oven to 200 degrees C.
- Slice down the side of each chicken breast to make a pocket. Be careful not to cut through the other side.
- 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.
- 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.
- Place the chicken breasts onto a baking tray then sprinkle with pepper and chilli flakes.
- Cook for 25-30 on the middle shelf of your oven until cooked.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (5)
all the filling came out so I was disappointed, but I will try it again and maybe use cocktail sticks next time to keep the filling in. - 07 Oct 2012 (Review from Allrecipes UK & Ireland)
This was pretty easy to make and tasted great Will definitely be making again. I did some roasted onions and peppers to go with. - 08 Dec 2012 (Review from Allrecipes UK & Ireland)
loved it. really really tasty!! i put it on grease proof so it all slid off. held it together with cocktail sticks which made it look very wired, then took them out on the plate before serving. I had it with my own ratatouille, diced potatoes, lots of tomatoes, mushrooms, courgettes, onions, some basil and mixed with a bit of olive oil. All went down great together. Nov 2016 - 17 Nov 2016 (Review from Allrecipes UK & Ireland)