Pesto Chicken

Tammy Daniels


I got this recipe from a friend and i absolutely love it but only make what will be used in one sitting it does not reheat well, but on the upside clean up is a breeze.


★★★★★ 2 votes

30 Min


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  • 8
    boneless skinless chicken breast halves
  • 4 tsp
    regular or sun dried tomato pesto
  • 8 slice
    prosciutto ham (virginia ham sliced thin may be substituted
  • 8
    pieces of aluminum foil about 1 1/2 foot long each depending on the size of the chicken breasts.
  • 1 pkg
    cream cheese softened (8 oz size)

How to Make Pesto Chicken


  1. preheat oven 350 degrees Fahrenheit. mix pesto and cream cheese together until well mixed. divide into eight equal parts. make a diagonal slit into the chicken breasts but not all the way through. you want to form a pocket.and cut should be made lengthwise. add 1/8 of the pesto cream cheese mix to each chicken slit in the chicken breasts. wrap each pesto stuffed chicken breast with ham. using the aluminum foil wrap the ham covered stuffed chicken breast shiny side out to form a foil pouch pinching the ends closed. place on cookie sheet or jelly roll pan. bake 30 mins at 350 unwrap and serve immediately.

Printable Recipe Card

About Pesto Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #breast, #pesto

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