Chef Boy I Be Illinois Pesto Chicken Bundles
Craving a dish that’s equal parts elegant and irresistible? These "Chef Boy I Be Illinois Pesto Chicken Bundles" are a flavor-packed delight that’s perfect for both weeknight dinners and special occasions. Juicy, tender chicken breasts are stuffed with zesty basil pesto, creamy mozzarella, and fresh baby spinach, then wrapped in luxurious slices of prosciutto for a touch of savory indulgence. Each bundle is seared to perfection for a crispy, golden exterior before being baked to juicy tenderness. Easy to prepare yet stunning on the plate, this dish pairs beautifully with roasted vegetables or a crisp green salad, making it an unforgettable centerpiece for your table. Ready in under an hour, these pesto chicken bundles are a must-try for anyone looking to elevate their home-cooked meals!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups Basil pesto
- 1 cup Mozzarella cheese, shredded
- 1 cup Fresh baby spinach
- 8 slices Prosciutto slices
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 8 pieces Toothpicks
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the chicken to an even thickness, about 1/4-inch thick.
Season the chicken breasts on both sides with salt and black pepper.
Spread 2 tablespoons of basil pesto evenly over one side of each chicken breast.
Sprinkle 2 to 3 tablespoons of shredded mozzarella cheese on top of the pesto, followed by a small handful of baby spinach leaves.
Carefully roll up each chicken breast, starting from the narrower end, and secure the rolls with toothpicks to keep them tightly rolled.
Wrap two slices of prosciutto around each chicken roll, overlapping slightly to fully cover the chicken.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Sear the wrapped chicken rolls for 2 minutes on each side until the prosciutto is lightly crispy.
Transfer the seared chicken bundles to the prepared baking dish. Bake in the preheated oven for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the bundles from the oven and let them rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve warm with a side of roasted vegetables or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
