Pesto & Feta stuffed Chicken Boobs

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Smoking Fanatic
Original poster
OTBS Member
Jul 2, 2007
Lakewood, CO
This recipe is by no means exact.

Pesto and feta stuffed chicken breast wrapped in prosciutto

Chicken Breasts (= to people eating)
1 or 2 slice(s) Prosciutto per breast
Feta or goat cheese
Pesto sauce (I prefer classico)

Butterfly the chicken breasts and stuff with pesto and feta. Wrap in prosciutto and shove a toothpick through the whole thing if needed.

I've cooked it several different ways so I'll post what's worked.

Bake at 350 for 45 - 60 min or til they are about 140/150*. Remove from oven and cover in foil and let carry over do the rest.

Set your grill up for indirect medium heat and grill to temp.

Garnish with pesto and cheese. Serves 1 for every breast you make.

The first time I made this, I almost cried it was so good. My wife bugs the hell out of me at least once a week to make it for her. Unfortiounately, I have no pics of this dish to show you yet. Maybe next time I make it I'll take some pics.
I them them almost the same except I use provolone cheese and stuff mine with crumbled corn bread, chopped mushrooms, choped celery, choped onion and a tiny bit of Italian sausage in the stuffing. I use the provolone to wrap the stufing in and put the procuitto around the outside. Spray with olive oil and smoke or bake for about 30 minutes at 300 degrees.

When done I serve them on a bed of pasta (Usually angel hair) pour on about a cup of homemade spaggetti sauce or alfredo sauce and sprinkle with fresh chopped basil and fresh ground parmesian and romano cheeses. Yummmmmmm is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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