Chicken Pesto Liguria

Chicken Pesto Liguria is a combination of slightly crunchy prosciutto, pesto with cream cheese filling inside a moist chicken breast.

Fantastic Chicken Pesto Liguria recipe by Recipe 30


  • 2 Chicken breasts (medium size, skin off)
  • 3 heaping teaspoons of pesto (see recipe)
  • 70g (2.5 oz) Cream cheese
  • 40g (half cup) Breadcrumbs
  • 1 whole egg
  • 4 to 6 slices of prosciutto
  • A little olive oil


  •  Step 1 Cut a pocket into chicken breast. A small insertion in the thick part, slicing inside the chicken breast without piercing it. Keeping knife parallel to board, be extra careful.
  •  Step 2 To a food processor add the cream cheese, 3 full teaspoons of pesto, salt and one egg.
  •  Step 3 Blitz until well mixed, add the breadcrumbs and blitz again.
  •  Step 4 Add a medium sized plain nozzle to a piping bag (you can buy disposable plastic ones).
  •  Step 5 Insert mixture into piping bag. Twist bag to seal and push until mixture is about to squeeze out.
  •  Step 6 Insert the tip of the nozzle into chicken breast and squeeze until the chicken is filled.
  •  Step 7 To a hot frying pan add olive oil, and once hot, sear the chicken breasts all around for approx 30 seconds.
  •  Step 8 Remove from heat and let cool down on a plate for 10 minutes.
  •  Step 9 Lay out the prosciutto flat on a board slightly overlapping each slice. (see little tips below)
  •  Step 10 Roll the chicken breasts into the prosciutto keeping it nice and tight (do not tear it).
  •  Step 11 Using the same pan, reheat it a little and very gently roll the chicken breasts in the oil to coat them.
  •  Step 12 Place in preheated oven and bake for 15-20 minutes at 160C or 320F
  •  Step 13 Once cooked, let rest 10 minutes before serving. Can be sliced or served whole.

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