Chicken Prosciutto Involtini

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
  • Toothpicks
  • Rimmed Baking Sheet
  • Parchment Paper


  1. 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.
  2. Preheat oven to 425°F with the rack in the middle. Pat your chicken breasts with paper towels and pound until ¼-inch thick.
  3. Sprinkle both sides of the breasts with salt and pepper, and place the breasts skin-side down.
  4. Fish the softened tomatoes out of the water and squeeze dry before finely mincing the tomatoes.
  5. 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.
  6. Spread the mayonnaise over the breast, leaving a ½-inch edge. Carefully roll each breast to form a cylinder.
  7. Wrap two pieces of prosciutto around each breast and secure with two toothpicks.
  8. Place the swine-wrapped chicken breasts on a parchment paper lined baking sheet. Brush the olive oil on top of the meaty packages.
  9. Bake in the oven for 18-22 minutes or until the thickest part registers 150°F.
  10. Rest the chicken for 5 minutes while you heat up the marinara sauce.
  11. Slice the chicken, and place on top of the sauce.
  12. Serve and enjoy!