Daniel Green - Prosciutto Wrapped Chicken

Home and Family 9041 Final Photo Assets
Daniel Green puts a filling in this easy chicken dish to kick it up to make it healthier, flavorful, and juicy.
Prosciutto Wrapped Chicken
Lunch, Dinner
Serves 4
  • 4 boneless, skinless chicken breasts
  • 4 tablespoon sun-dried tomato paste*
  • 12 kalamata olives chopped finely
  • 2 oz crumbled fat free feta cheese
  • 6-8 fresh basil leaves chopped
  • 1 clove crushed garlic
  • 12 - 16 slices prosciutto


  • 3 cups fresh peas or frozen
  • 4-6 fresh mint leaves
  • 3 tablespoons olive oil
  • 1/4 cup veg broth
  • 1 clove peeled garlic
  • Salt and pepper to taste


  • Preheat oven to 425F.
  • Make an incision along the side of the chicken breast but do not cut all the way through. Mix the basil, olives, feta cheese, garlic, and sun-dried tom paste in a bowl. Fill 1-2 tablespoons of mixture inside the chicken. Wrap each chicken breast with 3 - 4 slices of the prosciutto, ensuring the breast is fully covered. Place chicken on a baking sheet and bake for 18-20 minutes, turning once during about halfway through.
  • Serve with arugula and avocado salad, with a lemon dressing and a few roasted pine nuts
  • If you don’t have sun-dried tomato paste, just use sun-dried tomatoes in oil and blend in a food processor


  • Place the peas and garlic in a saucepan, bring to boil and simmer for 2 minutes, drain and place in a blender with the broth, mint and olive oils. Season to taste and pulse. You can leave a little chunky or smooth
  • Prosciutto wrapped chicken.

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