A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.

  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.

  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

312 calories; 19.3 g total fat; 83 mg cholesterol; 434 mg sodium. 2 g carbohydrates; 31.5 g protein; Full Nutrition

Reviews (242)

Read More Reviews
342 Ratings
  • 5 star values: 239
  • 4 star values: 81
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
This recipe was fantastic! So easy too. I marinated chicken for a few hours in a citrus onion mustard seed marinade and used bacon instead of prosciutto. I'm no chef but this recipe sure made me seem like one. Delicious. Thanks for posting. Read More
Rating: 5 stars
Great idea and sooooo simple! I also used bacon instead of the prosciutto and it was in the oven for about 35 minutes but everyone loved it. Read More
Rating: 5 stars
This was phenomenal! I didn't have prosciutto but can't wait to try it that way too! I always season my chicken with kosher salt pepper and garlic powder before I make it but the pesto was so flavorful that I probably could've skipped that step. I served the chicken over pasta tossed with pesto. Easy enough for the family (my 4 year old loved it) but impressive looking enough for company. Read More
Rating: 5 stars
To add more flavor I pounded the chicken out and made a filling of feta roasted red peppers garlic pepper and finely chopped mushrooms. I coated the inside with pesto first then filled it and covered the tops with salt pepper pesto and then the prosciutto. AWESOME!!! ADDING: After making this several times I don't care for the texture of the Prosciutto after cooking. Now I coat the outside of the chicken w/Pesto S & P. Then on the inside I do Pesto S & P Prosciutto then the filling. Fold and cook. PERFECTION!!! Read More
Rating: 5 stars
I never really cook and yet this turned out great! It was easy and very delicious. For the pesto sauce I used the recipe for "15-year-old pesto sauce" and it worked out really well! I served this with brown rice and asparagus and it tasted wonderfully together. Read More
Rating: 5 stars
If you love Pesto you will love this. We served it on angel hair pasta and it was delicious. Read More
Rating: 4 stars
We really enjoyed this! I made this with a slight variation: A reviewer mentioned that she didn't like the texture of the prosciutto cooking on the outside so I decided to cook it on the inside. I pounded the chicken breasts even dusted them with garlic powder and a bit of freshly ground pepper. I spread just one tablespoon of pesto on each breast I love pesto but didn't want it to overwhelm the dish a slice of prosciutto and then 2 thin slices of smoked gouda per breast to cover the prosciutto. I rolled it up and secured it with a toothpick and put it in a greased glass baking dish in the fridge until I was ready to bake it which I did later at 350 for 25 minutes. I was afraid the cheese would all melt out but the gouda held it's shape. The flavors went together wonderfully. I would encourage lovers of this recipe to try it with the prosciutto and pesto inside. Read More
Rating: 5 stars
super simple and very delicious. the flavors come together so well - it tastes a lot more complex than it is. salty crispy juicy... very good! Read More
Rating: 4 stars
Even without the prosciutto - delicious! Read More