This Whole30-friendly Chicken Prosciutto Involtini recipe easily turns plain boneless, skinless chicken breast into a fabulous dish that’ll impress company!
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.
When the meaty packages finished cooking, I plated them atop marinara sauce for my hungry family. Try this recipe, and serve it alongside some zoodles, roasted vegetables, or your favorite mash!
Serves 4
Ingredients:
- 4 sundried tomato halves (not packed in oil)
- 4 boneless, skinless chicken breasts (6 to 8 ounces)
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- ¼ cup mayonnaise (or buy Primal Kitchen Mayonnaise)
- 2 tablespoons minced fresh basil
- 8 slices prosciutto
- 1 tablespoon extra virgin olive oil
- 2 cups marinara sauce
Equipment:
- Small bowls
- Cutting Board
- Chef’s Knife
- Meat Pounder
- Toothpicks
- Rimmed Baking Sheet
- Parchment Paper
- Instant-read meat thermometer
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.
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!
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Chicken Prosciutto Involtini
Ingredients
- 4 sundried tomato halves not packed in oil
- 4 boneless skinless chicken breasts (6 to 8 ounces)
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- ¼ cup mayonnaise or buy Primal Kitchen Mayonnaise
- 2 tablespoons minced fresh basil
- 8 slices prosciutto
- 1 tablespoon extra virgin olive oil
- 2 cups marinara sauce
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!
