Name: Prosciutto-Stuffed Baked Chicken Breasts with Pesto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil cooking spray -; Boneless, skinless chicken breasts - 4; Salt and pepper to taste - 4; Smoked provolone cheese - 4 slices; Thin slices prosciutto - 4; Pesto - ½ cup; Cherry tomatoes, quartered - 8; Italian-seasoned bread crumbs - 2 ⅔ tablespoons

Ingredients for - Prosciutto-Stuffed Baked Chicken Breasts with Pesto

1. Olive oil cooking spray

2. Boneless, skinless chicken breasts 4

3. Salt and pepper to taste 4

4. Smoked provolone cheese 4 slices

5. Thin slices prosciutto 4

6. Pesto ½ cup

7. Cherry tomatoes, quartered 8

8. Italian-seasoned bread crumbs 2 ⅔ tablespoons

How to cook deliciously - Prosciutto-Stuffed Baked Chicken Breasts with Pesto

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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).