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Pesto Stuffed Prosciutto-Wrapped Chicken

Pesto Stuffed Prosciutto-Wrapped Chicken

with Potato Coins and Peach Salad

Get Up To 20 Free Meals + Free Sides for Life

Stuffed, sizzled and seriously next-level - this pesto and cheese-stuffed prosciutto-wrapped chicken is what dreams are made of! A peach and cucumber salad balances out the meal with a touch of sweetness, texture and freshness.

Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

50 g

Prosciutto

1 unit(s)

Russet Potato

1 unit(s)

Stone Fruit

1 unit(s)

Mini Cucumber

56 g

Spring Mix

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

2 unit(s)

Cream Cheese

(Contains: Milk)

Nutrition Values

Calories560 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate35 g
Sugar12 g
Dietary Fiber4 g
Protein53 g
Cholesterol170 mg
Sodium970 mg
Trans Fat0.3 g
Potassium1600 mg
Calcium100 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Large Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
2
  • Meanwhile, cut four sections off stone fruit, avoiding the pit. Cut each section into 1/4-inch slices.
  • Cut cucumber into 1/4-inch moons.
3
  • Remove 4 slices of prosciutto (use all for 4 servings) from the packaging and set aside.
  • On a seperate cutting board, carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end. 
  • Open up chicken like a book.
  • In a small bowl, combine cream cheese and half the pesto. Mash together with a fork to combine.
  • Top one side of each chicken breast with filling, then fold other side over filling to close.
4
  • Wrap prosciutto slices around each chicken breast. (TIP: Overlapping strips by 1 inch helps keep proscuitto on chicken!)
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry 3-4 min per side, until golden.
  • Remove from heat.
  • Transfer chicken to an unlined baking sheet.
  • Roast in the bottom of the oven for 16 - 18 min, until cooked through.**
5
  • When chicken is almost done, in a large bowl, toss together spring mix, peaches, cucumbers and remaining pesto. Season with salt and pepper.
6
  • Divide roast potatoes, chicken and salad between plates.

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