Best 5 Prosciutto Wrapped Stuffed Chicken With Pesto And Spinach Recipes
Indulge in a culinary journey with our Prosciutto-Wrapped Stuffed Chicken with Pesto and Spinach, a dish that tantalizes taste buds with its exquisite blend of flavors and textures. This delectable main course features tender and juicy chicken breasts, expertly wrapped in savory prosciutto, and stuffed with a vibrant filling of aromatic pesto, earthy spinach, and a hint of tangy sun-dried tomatoes. Accompany this culinary masterpiece with a medley of complementary side dishes, such as creamy mashed potatoes, roasted vegetables, or a refreshing salad. For a delightful vegetarian alternative, try our Spinach and Feta Stuffed Portobello Mushrooms, where succulent portobello mushrooms are filled with a flavorful mixture of spinach, tangy feta cheese, and a medley of herbs. If you crave a seafood delight, our Baked Cod with Lemon and Herbs is an excellent choice. This dish showcases flaky cod fillets, perfectly baked and infused with the vibrant flavors of lemon, aromatic herbs, and a touch of garlic. For those who prefer a hearty and comforting meal, our One-Pot Chicken and Rice is a lifesaver. This fuss-free recipe combines succulent chicken, fluffy rice, and an array of vegetables in a single pot, resulting in a flavorful and satisfying dish. With our diverse selection of recipes, every palate is sure to find a dish that delights and satisfies.
Check out the recipes below so you can choose the best recipe for yourself!
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- 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.
- 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.
- 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).
Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g
PESTO STUFFED PROSCUITTO WRAPPED CHICKEN
Provided by By Alex Snodgrass
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Put your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open up your chicken breast for stuffing. Spoon desired amount of pesto into the center of the butterflied chicken breast and spread it so it is evenly coated. Then, fold your chicken back over. Wrap 2-3 slices of proscuitto around each chicken breast (depending on how large your chicken breasts are, I used 3 slices on each of my breasts). You don't need to secure your wrapped chicken with toothpicks, but if you think it needs it go for it. I just pressed mine tightly to the chicken and it cooked and stayed together just fine! Drizzle a little olive oil on the bottom of an oven safe dish. Carefully place the wrapped chicken breasts on the greased dish and tuck the wrapped proscuitto neatly underneath the chicken if it fell apart at all. Lightly drizzle a little more olive oil over the tops of wrapped chicken breasts. Season lightly with pepper (there is plenty of salty-ness from the proscuitto so no salt needed). Place chicken in preheated oven and bake until chicken is cooked through and proscuitto is crisp, about 30-35 minutes.
PESTO-STUFFED CHICKEN BREAST
A quick and easy keto pesto-stuffed chicken breast recipe.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
- Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g
FLORENTINE PROSCIUTTO WRAPPED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Wring out defrosted spinach in clean kitchen towel.
- Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
- Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.
Provided by stefychefy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
- With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
- Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g
Tips:
- To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) in the thickest part of the breast.
- If you don't have a meat thermometer, cook the chicken until the juices run clear when pierced with a knife.
- To make sure the chicken is cooked through, use a sharp knife to cut into the center of the thickest part of the breast. The chicken is cooked through when the juices run clear and there is no pink meat.
- If you're short on time, you can use store-bought pesto and spinach. Just make sure to use good quality ingredients.
- This recipe can be easily doubled or tripled to feed a larger crowd.
Conclusion:
Prosciutto-Wrapped Stuffed Chicken with Pesto and Spinach is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is juicy and flavorful, and the pesto and spinach filling is a delicious complement. This dish is sure to impress your guests and leave them wanting more.
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