Stuffed Chicken Roll

This is a classic in Mama's household, when she wants to pull out all the stops for a juicy chicken breast full of delicious cheese and pesto! Taking a page out of the beef wellington book, wrapping chicken in prosciutto and bacon instantly takes this dish up a notch sealing in the flavours. Present the chicken roll whole on a serving dish, and cut it into pieces just before eating.

Stuffed Chicken Roll

Estimated Time: 25min prep, 35m - 45m cooking
Serves 8


  • 8 Chicken Breasts (Boneless, Skinless)
  • 8 Slices of Dry Smoked Ham
  • 16 Slices of Prosciutto
  • 8 Slices of Swiss Cheese
  • ½ Cup Shredded Parmesan Cheese
  • 2 Tbsp Pesto
  • 3 Tbsp Butter (Melted)


Lay 18in of plastic wrap on the counter, 2 times to make a second row of wrap. Place 4 chicken breasts across, then make a second row of 4 breasts. Pound chicken till ¼ inch thick and make sure once done all pieces are slightly overlapping to make one large surface.

Rub chicken with pesto and then cover with the swiss cheese and sprinkle shredded parmesan on top of swiss cheese. Lay ham slices on top of cheese. Slowly roll the chicken into a log using the plastic wrap to help keep together, cover the roll with plastic wrap and place in the freezer for 30 min.

Meanwhile place more plastic wrap on the counter and layer the prosciutto across 8 slices and then a second row overlapping the first row by 1/3. Take chicken roll from freezer, unwrap from plastic wrap and lay on Prosciutto, use plastic wrap to slowly roll up. Put 2 tb melted butter in casserole dish (9x13) and place chicken roll in casserole, drizzle remaining butter on top.

Heat oven to 350°and bake for 35-45 min till chicken is fully cooked and prosciutto is crisp. Slice and serve.

Macros: 554 Cal, 2g Carb, 1.6g Net Carb, 33.3g Fat, 13.9g Sat.Fat, 70.6g Protein, 0.4g Sugar, 0.2 Fibre, 1412mg Sodium