Serves: 6
Prep/Cook Time: 1.5 Hours
Ingredients
- 6 Chicken breasts
- 3/4 Cup Cream cheese
- 12 slices Prosciutto
- 6 Tbsp Sun-dried tomatoes (in oil), chopped
- 36 Basil leaves
- 6 Tbsp Avocado oil
- 1 tsp Salt
- 1½ tsp Pepper
- Cooking twine
- Paprika, to taste
Instructions
- Preheat oven to 450°F.
- Using a meat mallet, flatten chicken breasts. (Butterfly first if the breasts are large.)
- Spread 2 Tbsp cream cheese on each breast.
- Top with basil leaves, then 2 slices of prosciutto, followed by 1 Tbsp chopped sun-dried tomatoes.
- Carefully roll up each breast and secure with cooking twine.
- Season with salt, pepper, and paprika.
- Heat avocado oil in a large skillet (oven-proof preferred).
- Brown the chicken seam-side down first, then turn and brown all sides.
- Place all chicken back into the skillet (or into a baking dish) with the juices and bake an additional 20 minutes.
Recipe by Tess Marquardt and originally published in Focus on Carlsbad 2026 Spring edition.
