Prosciutto-Stuffed Baked Chicken Breasts with Pesto

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.

2. 2

   Cut a lengthwise pocket in each breast, parallel to the cutting board, leaving the tips intact and not cutting all the way through. The larger end of the breast should form a cupped shape. Gently open each pocket with the cut edge facing up, keeping them on the cutting board. Lightly season with salt and pepper.

3. 3

   Lay 1 slice provolone cheese on each chicken breast. Place 1 slice prosciutto over the cheese, folding it slightly so it does not extend past the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and add tomato pieces on top. Sprinkle seasoned bread crumbs over the chicken. Arrange the chicken in a single layer in the prepared baking dish, stuffing-side up.

4. 4

   Bake in the preheated oven for 30 to 40 minutes, until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

• Calories 413.91 kcal High
• Protein 60.42 g Good Source
• Carbs 8.14 g Moderate
• Total Fat 15.64 g High
• Saturated Fat 4.56 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 154.71 mg High
• Sodium 558.66 mg High
• Fiber 1.53 g Low Source
• Sugar 2.14 g Low Source
• Added Sugar 0.41 g Low Source
• Calcium 183.11 mg Moderate
• Iron 2.65 mg Moderate
• Potassium 40.31 mg Low Source
• Vitamin A 239.19 mcg_rae Good Source
• Vitamin C 5.39 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅