Chicken Prosciutto Involtini by Michelle Tam / Nom Nom Paleo
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Chicken Prosciutto Involtini

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: Italian
Keyword: chicken, chicken breast, gluten-free, keto, low carb, paleo, Primal, weeknight, Whole30
Servings: 6 servings
Calories: 461kcal
Author: Michelle Tam



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