Italian Stuffed Chicken Breasts with Pesto Cream Sauce
Chicken stuffed with sundried tomatoes and mozzarella and wrapped in prosciutto, finished with a pesto and cream sauce.

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Italian Stuffed Chicken Breasts with Pesto Cream Sauce

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Adjust Servings:
4 large skinless chicken breasts
8 slices of sundried tomatoes kept whole PLUS
4 slices of sundried tomatoes - chopped coarsley
8 slices of mozzarella from a ball
4 slices of Prosciutto
1 tbsp. green pesto
100ml single cream

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Coming back from a picnic, we had a whole host of different antipasti to use up and so I created this stuffed-chicken-breasts dish to make the best of them!

It’s really very simple and you can leave out the ham if you like, and substitute any kind of tomatoes that you prefer.


45 minutes

To prepare the chicken

Preheat the oven to 180C. Lay out a piece of kitchen parchment or grease-proof paper and place a chicken breast on top. Cover with a second sheet of parchment and then use a rolling pin or heavy saucepan to flatten the chicken as much as you can. Repeat with the other 3 breasts.


Taking one chicken breast at a time, lay two slices of mozzarella on one half of the breast and top them with two pieces of tomato. Fold the empty half of the breast over it so you have an “antipasti sandwich”. Repeat with the other 3 breasts. Use a piece of prosciutto ham to wrap around the breast, securing the filling inside. Alternatively, you can push a cocktail stick through the middle to hold it all together.
Put the four stuffed chicken breasts in a large oven-proof casserole or similar and place in the oven to cook for 40 minutes. The chicken is quite thick now, so it will take all this time.

10-15 minutes

To prepare the sauce

When the chicken comes out of the oven, put a good glug of oil in a large, heavy-based frying pan and place it on a medium heat. Add the chopped tomatoes to the oil and fry gently for a minute or so. Place your chicken breasts CAREFULLY into the frying pan too, so that they can take on the additional flavours and crisp up even more.


If you like, you can now deglaze the pan with a little white wine (add about 75ml white wine and let it boil for a minute or two); if not, add a splash of boiling water to the pan to stop the chicken sticking.


When the chicken has had a couple of minutes on its first side, turn it over gently, then add the green pesto and the single cream. Swirl or stir it around the chicken and just give it another minute or so to heat through. I served mine with fried gnocchi but it would be great with pasta or just garlic bread too.


Owner/Author of The Food Brood

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