Stuffed Italian Chicken with Sun-Dried Tomato Pesto

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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Roasted Tomatoes:

6 Roma tomatoes, halved lengthwise

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup olive oil

Sun-Dried Tomato Pesto:

1 cup drained sun-dried tomatoes packed in oil

1 cup loosely packed basil leaves

3/4 cup freshly grated Parmesan

1/4 cup pine nuts, toasted

2 cloves garlic

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

1/2 cup extra-virgin olive oil


4 boneless skinless chicken breasts

8 slices provolone cheese

1/4 cup freshly grated Parmesan

12 slices prosciutto


4 cups arugula

1 tablespoon extra-virgin olive oil

1/2 lemon, juiced


  1. For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
  2. Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
  3. While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
  4. For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
  5. Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
  6. For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
  7. Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!
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