Pesto Chicken Recipe - Allrecipes.com
Pesto Chicken Recipe
  • READY IN 35 mins

Pesto Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

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.

 
Most Helpful Critical Review
Nov 22, 2011

This was just ok for me. Hubby liked it more than I did. It was a good start - but next time I make it I'll definitely be doing some tweaking. Fast and easy - just lacking something...

 
Aug 31, 2010

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.

 
Apr 23, 2010

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.

 
Apr 15, 2011

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!!!

 
May 27, 2010

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.

 
Jan 03, 2011

If you love Pesto you will love this. We served it on angel hair pasta and it was delicious.

 
Apr 26, 2010

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!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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