This Whole30-friendly Chicken Prosciutto Involtini recipe will make you love boneless, skinless chicken breast!
Ingredients
4 piece
Sun-dried tomatoes
(not packed in oil)
4 breast
Chicken breast, boneless, skinless
(6-8 oz each)
1 pinch
Kosher salt
1 dash
Black pepper
(freshly ground)
1/4 cup
Mayonnaise
(paleo friendly)
2 tbsp
Basil, fresh
(minced fresh)
8 slice
Prosciutto
1 tbsp
Olive Oil, Extra Virgin
2 cup
Marinara pasta 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!
