Prosciutto-Wrapped Pesto Chicken


My friend Fran posted a picture of her dinner on her Facebook page one night. It looked so good! Everyone was “oohing and ahhing” about it and begged for the recipe. It was for Prosciutto-Wrapped Pesto Chicken. She found it on As soon as I read the ingredients and directions, I drove to the store and bought chicken, pesto and prosciutto, and prepped it in 10 minutes. What an amazingly simple dinner to make for the family that’s low-carb (only 2 grams of carbs!), gluten-free, and delicious, too. The kids loved it – especially when I said it was wrapped in “fancy bacon.” This will definitely be added to our dinner menu rotation. Thanks for sharing, Fran! 🙂


  • 4 skinless, boneless chicken breast halves (or thighs if you prefer)
  • 1/2 cup store-bought basil pesto, divided
  • 4 thin slices prosciutto, or more if needed
  1. Preheat oven to 400˚ F. Grease a baking dish.
  2. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast.
  3. Place the wrapped chicken breasts into the prepared baking dish.
  4. Bake until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25-35 minutes, depending on how “meaty” your chicken breasts are.
  5. Serve with guilt-free sides, such as brown rice, steamed spinach or Cauliflower Popcorn.

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