• Emily Tillmann

Pesto & Feta Stuffed Chicken Breasts

Updated: Sep 14

Made, Written & Photographed by the creators of the Point

If you're looking for an easy, fancy dish to serve, this is it! The pesto brings an herby layer, the feta brings a cheesy layer, and the prosciutto brings a salty layer.

PS. Serve with the prepackaged salad mixes (ours was Mediterranean Crunch) and a boxed pasta (our favorite is Angel Hair Pasta & Herbs). These are so good they'll impress guests but they won't cause you stress in the kitchen!


Pesto & Feta Stuffed Chicken Breasts

serves 2


  • 1/4 cup prepared pesto

  • 1/2 cup feta

  • 2 garlic cloves minced

  • 1/2 teaspoon salt

  • pinch of black pepper

  • 2 large chicken breasts

  • 6 slices prosciutto

  • 2 tablespoons olive oil


  1. Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place a wire cooling rack on top of the sheet and set aside.

  2. In a small bowl, combine the first 5 ingredients: 1/4 cup pesto, 1/2 cup feta, 2 garlic cloves, 1/2 teaspoon salt, and pinch of black pepper.

  3. Use a sharp knife to cut a 1 1/2 inch deep slit into one side of each chicken breast. Make sure to not cut all the way through. Stuff with your pesto mixture.

  4. Wrap each chicken breast with 3 slices of prosciutto and secure with toothpicks.

  5. Get a large skillet heating over medium high heat. Add your oil and heat until hot. Add your chicken to the hot skillet and heat on both sides until golden, about 2-3 minutes/side.

  6. Transfer your chicken to your prepared sheet pan and bake for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken (not the filling) comes out at 165°F.

  7. Serve hot and with some salad or pasta!


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Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us