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Creamy Tomato Pesto Stuffed Chicken - chicken breasts  stuffed with cream cheese, tomato pesto and prosciutto and coated with bread crumbs and almonds.


  • 4-6 chicken breasts about 2 lbs. chicken
  • 4 oz. cream cheese softened
  • 1/4 cup HemisFares Red Pesto
  • 2 oz. prosciutto chopped
  • 1/3 cup seasoned bread crumbs
  • 2 Tbsp. slivered almonds finely chopped
  • 1 Tbsp. butter melted


  • Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound chicken to about 1/4"-1/8" thick. Remove plastic wrap.
  • In a small bowl, stir together the cream cheese, HemisFares Red Pesto and prosciutto.
  • Place about 2 Tbsp of the mixture in the middle of each chicken breast. Roll up each chicken breast and securely fasten with a toothpick.
  • Combine bread crumbs and almonds in a bowl. Brush chicken breasts with butter and then roll in the bread crumb mixture.
  • Place the chicken breasts seam side down on a greased 9X13" pan. Bake at 375 for about 25-30 minutes or until chicken reaches an internal temp of 170.
  • Serve immediately. I drizzled some spinach leaves with Italian dressing and then placed the chicken breasts on top.