This Whole30-friendly Chicken Prosciutto Involtini recipe easily turns plain boneless, skinless chicken breast into a fabulous dish that’ll impress company!

A closeup shot of Chicken Prosciutto Involtini slices on a bed of marinara sauce.

I’m a self-proclaimed thigh girl, but if a properly cooked chicken breast gets dolled up with a bunch of umami, I’m willing to go both ways. My two main complaints with chicken breast are that it can taste bland and is easily overcooked—but after a bunch of tinkering in the kitchen, I came up with a Whole30-friendly recipe that tackles both of these issues: Chicken Prosciutto Involtini.

By slathering the flattened breasts with an Italian-inspired seasoned mayonnaise, I amped up the flavors of the chicken breasts and kept ’em juicy. Then, I wrapped each stuffed breast in a cozy prosciutto blanket before popping them in a hot oven.

A shot of someone wrapping Chicken Prosciutto Involtini and getting it ready for the oven.

When the meaty packages finished cooking, I plated them atop marinara sauce for my hungry family. Try this recipe, and serve it alongside some zoodlesroasted vegetables, or your favorite mash!

A side view of sliced Chicken Prosciutto Involtini on a platter

Time to make Chicken Prosciutto Involtini!

Serves 6

Ingredients:

Equipment:

Method:

Place the tomatoes in a bowl and cover with boiling water to rehydrate, about 10 minutes. (If you’re using oil packed sundried tomatoes, simply drain them.) Set aside the tomatoes while you prepare the chicken.

Water is poured into a bowl filled with sun-dried tomatoes.

Preheat oven to 425°F with the rack in the middle.

Pat your chicken breasts dry with paper towels and smash with a meat pounder until ¼-inch thick. Sprinkle both sides of the breasts with salt and pepper, and place the breasts skin-side down.

Chicken breast is pounded flat with a meat pounder and seasoned with salt.

Fish the softened tomatoes out of the water and squeeze dry before finely mincing the tomatoes. In a small bowl, combine the chopped tomatoes with the mayonnaise and basil. I won’t tell anyone if you used Primal Kitchen’s mayonnaise instead of making your own.

Mayonnaise is mixed with herbs and diced sun-dried tomatoes.

Divide the flavored mayonnaise into fourths and add a dollop to each flattened chicken breast. Spread the mayonnaise over the breast, leaving a ½-inch edge.

The seasoned mayonnaise is spread on one side of the flattened chicken breasts

Carefully roll each breast to form a cylinder.

The chicken breast is carefully rolled around the seasoned mayonnaise filling.

Wrap two pieces of prosciutto around each breast and secure with two toothpicks.

Prosciutto is wrapped around the chicken packets and placed on a parchment lined baking sheet.

Place the swine-wrapped chicken breasts on a parchment paper-lined baking sheet. Brush the olive oil on top of the meaty packages.

Brushing olive oil on top of Chicken Prosciutto Involtini with a red silicone brush.

Bake in the oven for 18-22 minutes or until the thickest part registers 150°F on an instant-read meat thermometer. (Yeah, I know that the UDSA’s recommended temp for chicken is 165°F, but Serious Eats says 150°F is fine, and I haven’t gotten sick yet. So there.)

Two Chicken Prosciutto Involtini on a parchment lined baking sheet are placed in the oven.

Rest the chicken for 5 minutes while you heat up the marinara sauce.

Two Chicken Prosciutto Involtini are resting out of the oven and the marinara is heating in a skillet over the stovetop.

Slice the chicken…

Chicken Prosciutto Involtini is sliced on a wooden cutting board.

…and place on top of the sauce. Mangia!

Sliced Chicken Prosciutto Involtini is resting on an angle on a bed of marinara sauce.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Chicken Prosciutto Involtini

4.88 from 8 votes
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings 6 servings
This Whole30-friendly Chicken Prosciutto Involtini recipe will make you love boneless, skinless chicken breast! By slathering the flattened chicken with an Italian-inspired seasoned mayonnaise, you amp up the flavors with umami and keep the easily overcooked breasts tasty and juicy.

Ingredients 
 

Instructions 

  • Place the tomatoes in a bowl and cover with boiling water to rehydrate, about 10 minutes. (If you’re using oil packed sundried tomatoes, simply drain them.) Set aside the tomatoes while you prepare the chicken.
  • Preheat oven to 425°F with the rack in the middle.
  • Pat your chicken breasts dry with paper towels and smash with a meat pounder until ¼-inch thick.
  • Sprinkle both sides of the breasts with salt and pepper, and place the breasts skin-side down.
  • Fish the softened tomatoes out of the water and squeeze dry before finely mincing the tomatoes. In a small bowl, combine the chopped tomatoes with the mayonnaise and basil. I won’t tell anyone if you used Primal Kitchen’s mayonnaise instead of making your own.
  • Divide the flavored mayonnaise into fourths and add a dollop to each flattened chicken breast. Spread the mayonnaise over the breast, leaving a ½-inch edge.
  • Carefully roll each breast to form a cylinder.
  • Wrap two pieces of prosciutto around each breast and secure with two toothpicks.
  • Place the swine-wrapped chicken breasts on a parchment paper-lined baking sheet. Brush the olive oil on top of the meaty packages.
  • Bake in the oven for 18-22 minutes or until the thickest part registers 150°F on an instant-read meat thermometer. (Yeah, I know that the UDSA’s recommended temp for chicken is 165°F, but Serious Eats says 150°F is fine, and I haven’t gotten sick yet. So there.)
  • Rest the chicken for 5 minutes while you heat up the marinara sauce.
  • Slice the chicken, and place on top of the sauce. Mangia!

Nutrition

Calories: 461kcal | Carbohydrates: 5g | Protein: 41g | Fat: 30g | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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4 Comments

  1. I agree; if you wait for 165, it is a drrrryyy chicken. I will make this with my boys, I think they will enjoy the process and the taste.

  2. I made this for a party, everyone loved it! I felt like a rock star! Seriously though this will be a repeat in our home. Thank you.

  3. 5 stars
    Divine! This is the second recipe of yours I’ve tried in two days and it was a massive hit with me and hubs. We’ll be adding it into out household rotation and I’ll be buying your cookbook stat. I’m sold. Thank you!