This recipe from NomNomPaleo might look complicated but it’s really not; and if you have some help, the prep will not take long at all. Serve with some zoodles, and a salad (or fresh seasonal veggies) for a complete healthy meal.
- 4 sundried tomato halves (preferably not packed in oil)
- 4 boneless, skinless chicken breasts (6 to 8 ounces)
- kosher salt
- freshly ground black pepper
- ¼ cup mayonnaise (or buy Primal Kitchen Mayonnaise)
- 2 Tablespoons minced fresh basil
- 8 slices prosciutto
- 1 Tablespoon olive oil
- 2 cups marinara sauce
- Small bowls
- Cutting Board
- Chef’s Knife
- Meat Pounder
- Rimmed Baking Sheet
- Parchment Paper
- 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 with paper towels and pound 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. 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.
- Rest the chicken for 5 minutes while you heat up the marinara sauce.
- Slice the chicken, and place on top of the sauce.
- Serve and enjoy!