Prosciutto-Wrapped Stuffed Chicken Breast with Tomato Sauce and Parsley Purée

Chicken breast stuffed with olives, tomato, and basil, wrapped in prosciutto, pan-fried, and served with tomato sauce and parsley purée.

Chicken Main Course High Protein Prosciutto Italian-Inspired

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

12.6g

per serving

12.6 g total

Fat

58.2g

per serving

58.2 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

Liquids

Water

Meat

piece

Chicken Breast

butterflied

slice

Prosciutto

NutsSeeds

leaf

Basil

fresh, torn

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

fresh leaves

OilsFats

Olive Oil

for frying chicken

Olive Oil

for purée

Vegetables

piece

Black Olives

pits removed, chopped

piece

Vine Tomato

de-seeded and chopped

Method

Lay prosciutto slices on a board and place the butterflied chicken on top.

Fill the chicken with olives, tomato, and basil, then season and roll tightly in the prosciutto.

Heat 15ml of olive oil in a pan and cook the chicken for 5 minutes per side until done.

Remove the chicken from the heat and let it rest.

Stir tomato purée and water together in a pan over heat.

Blend parsley and 30ml of oil in a processor until smooth.

Slice the chicken diagonally and serve over the tomato sauce drizzled with parsley purée.