This Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce recipe is made with perfectly seasoned chicken breasts, stuffed with a mixture of goat cheese and sun-dried tomatoes, then wrapped in prosciutto and topped with a rich and creamy pesto sauce and garnished with toasted pine nuts. It is low carb, keto-friendly, and gluten free.
Ingredients in Stuffed Chicken with Pesto Cream Sauce
Ingredient Notes
How to Make Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce
STEP 1: Preheat the oven to 350°F. Place a cooling rack on top of a rimmed baking sheet. Lightly season the chicken breasts with salt and pepper on both sides. Add 3 tablespoons of the butter to a large sauté pan, over medium-high heat. Pan-sear the chicken breasts, browning on both sides. Remove the chicken from pan. (Chicken will not be fully cooked at this stage)
STEP 2: Cut slits lengthwise in the chicken breasts, about three-quarters of the way in, creating a pocket in which to stuff the chicken. Divide the sun-dried tomatoes and goat cheese evenly between the 4 breasts and stuff each one.
STEP 3: After stuffing them, wrap each breast tightly with 2 pieces of prosciutto. Place the chicken on the cooling rack and bake for 25 minutes. Baking the chicken on top of the cooling rack will allow the prosciutto to crisp up on both sides.
STEP 4: While the chicken is baking, add the remaining 3 tablespoons of butter and the garlic to the same pan the chicken was cooked in. Over medium heat, sauté until the butter is browned and the garlic is fragrant, about 2 minutes.
STEP 5: De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 minutes. To the pan add the heavy cream, pesto and Parmesan cheese. Reduce the heat to low and simmer for 10 minutes. Stir frequently so the sauce does not get too thick or stick to the bottom of the pan. Plate the chicken, top with sauce, and garnish with toasted pine nuts.
Recipe Tips and Variations
Keto Side Dish Recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free
Description
This Prosciutto Wrapped Stuffed Chicken with Pesto Cream Sauce recipe is made with perfectly seasoned chicken breasts, stuffed with a mixture of goat cheese and sun-dried tomatoes, then wrapped in prosciutto and topped with a rich and creamy pesto sauce and garnished with toasted pine nuts. It is low carb, keto-friendly, and gluten free.
Ingredients
Units
Scale
Instructions
- Preheat the oven to 350°F. Place a cooling rack on top of a rimmed baking sheet.
- Lightly season the chicken breasts with salt and pepper on both sides.
- Add 3 tablespoons of the butter to a large sauté pan, over medium-high heat. Pan-sear the chicken breasts, browning on both sides. Remove the chicken from pan. (Chicken will not be fully cooked at this stage)
- Cut slits lengthwise in the chicken breasts, about three-quarters of the way in, creating a pocket in which to stuff the chicken. Divide the sun-dried tomatoes and goat cheese evenly between the 4 breasts and stuff each one. After stuffing them, wrap each breast tightly with 2 pieces of prosciutto.
- Place the chicken on the cooling rack and bake for 25 minutes. Baking the chicken on top of the cooling rack will allow the prosciutto to crisp up on both sides.
- While the chicken is baking, add the remaining 3 tablespoons of butter and the garlic to the same pan the chicken was cooked in. Over medium heat, sauté until the butter is browned and the garlic is fragrant, about 2 minutes. Be careful not to burn the garlic as it will taste very bitter.
- De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 minutes.
- To the pan add the heavy cream, pesto and Parmesan cheese. Reduce the heat to low and simmer for 10 minutes. Stir frequently so the sauce does not get too thick or stick to the bottom of the pan.
- Plate the chicken, top with sauce, and garnish with toasted pine nuts.
Notes
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: You can reheat this in a pan on the stovetop or in the microwave.
- Make it with pork: This recipe is also delicious made with stuffed pork chops.
- Change up the cheese: This is also delicious stuffed with mozzarella, cheddar, brie, cream cheese, feta, gouda, or really any cheese you prefer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 748
- Fat: 57g
- Carbohydrates: 7g net
- Protein: 56g
Keywords: low carb chicken recipes, keto chicken dishes, pesto chicken recipe, keto recipes, low carb recipes, gluten free chicken recipes, how to make homemade pesto, prosciutto wrapped chicken, stuffed chicken recipes, restaurant style chicken recipes, homemade pesto cream sauce, how to make pesto cream sauce, how to stuff chicken breasts
