Parma wrapped chicken stuffed with sundried tomatoes pesto & mozzarella

Dice half a ball of mozzarella and place it into a bowl.

Dice sun-dried tomatoes and add them to the bowl, keeping some of the oil.

Add fresh pesto to the bowl and mix everything together with a pinch of salt.

Preheat a pan on low heat.

Prepare prosciutto de Parma by laying it out flat.

Make an incision in each chicken breast to create a pocket without cutting through.

Stuff the chicken breasts with the mozzarella, sun-dried tomatoes, and pesto mixture.

Wrap each stuffed chicken breast with two slices of prosciutto to secure it.

Heat extra virgin olive oil and butter in the hot pan.

Seal the chicken breasts in the pan, presentation side down, until browned.

Transfer the sealed chicken breasts to an oven-proof dish.

Place the dish in a preheated oven at 200 degrees Celsius for about 20 minutes.

Check the chicken for firmness to ensure it is cooked through.

Let the chicken rest for a couple of minutes before serving.

Equipment Needed

Spice Level:

Allergens