Pesto and Prosciutto Stuffed Chicken with Sherry Cream Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8 chicken breasts
This pesto and prosciutto stuffed chicken is the perfect switch up from your typical grilled chicken and perfect for summer entertaining!
  • 4 large chicken breasts
  • ½ cup lemon juice
  • 6 garlic cloves, grated
  • 1 tablespoon olive oil
  • ½ cup pesto
  • 8 slices prosciutto
Sherry Cream Sauce
  • 1 teaspoon olive oil
  • 2 tablespoons minced shallot
  • 1 garlic clove, minced
  • ⅓ cup diced tomato
  • ⅛ teaspoon salt
  • ⅛ cup dry sherry
  • ½ cup heavy cream
  • 2 tablespoons parmesan cheese
  • 2 tablespoons roughly chopped basil
  • Salt and pepper to taste
  1. Cut chicken breasts in half lengthwise, so that one piece of thick chicken becomes one piece of thinly sliced chicken. Place chicken breasts under a piece of plastic wrap and pound until they are about ⅛ inch thick.
  2. Place chicken breasts in a large zip-lock baggie and add, lemon juice, grated garlic and olive oil. Massage mixture into the meat and pop into the fridge for two hours.
  3. Once your ready to grill, remove the chicken from the marinade, pat dry (it's ok if some of the garlic sticks to the inside) and sprinkle with a little bit of salt and pepper. Spread one tablespoon of pesto over the chicken, top with a piece of prosciutto. Roll the chicken up and secure with a toothpick. Repeat for remaining chicken breasts.
  4. Heat a grill to a medium-high heat. Cook until slightly charred and chicken is cooked through, about 10 minutes per side.
  5. While the chicken is grilling, make the sauce. In a small sauce pan, heat olive oil to a medium heat. Add shallot and garlic. Cook until softened, about 1-2 minutes. Add in tomatoes, salt and sherry. Reduce sherry for 1-2 minutes. Add cream. Bring to a boil and reduce to a simmer until slightly thickened and reduced, about 2-3 minutes. Add in parmesan cheese and basil. Stir to combine. Season with salt and pepper.
  6. Serve grilled chicken with a little bit of the cream sauce.
Recipe by Cooking for Keeps at