Bruschetta Chicken Roll-Ups
with quinoa / roasted broccoli
Every time we feature a prosciutto-wrapped chicken, reviewers comment that it feels restaurant-quality without being too fussy. Not only does it look and taste special, but the prosciutto helps the chicken breast to stay moist as it cooks.
Smarts: The "bruschetta" element of this chicken comes from the chopped fresh tomatoes served on top. For the most flavor, use heirloom tomatoes if you can find them. Cherry or grape tomatoes will also work well.
- Cheese, provolone - 4 oz, sliced (sub fontina or white cheddar)
- Chicken breasts, boneless and skinless - 1 lb, butterflied and flattened
- Basil, dried or fresh - 1 tsp
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Prosciutto - 8 slices
- Oil, cooking - 1 Tbsp
- Tomatoes, medium - 2, chopped
- Vinegar, balsamic - 1 tsp
- Oil, olive - 1 tsp
- Green onions - 2, chopped, green and white parts combined
- Broccoli - 1 lb, florets
- Foil - for cooking
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Quinoa - (Skip if made ahead for Monday. If prepping right before cooking, get oven heating before continuing with prep.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Cheese / Green onions / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Chicken breasts - Butterfly chicken breasts by slicing in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place chicken between two pieces of parchment and pound with a tenderizer until breasts are about 1/2” / 1.25 cm thick. Season chicken with basil, salt, and pepper (note: go easy on seasoning with salt since the cheese and prosciutto are both salty). Fill chicken with cheese. Roll chicken breasts around cheese and wrap each stuffed chicken breast with prosciutto. Watch this video to see how it's done. (Can be done 1 day ahead)
- Make balsamic tomatoes - Chop tomatoes. Combine with vinegar and olive oil.
- Heat oven to 400F / 204C.
- Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil.
- Toss broccoli with green onions, cooking oil (portion for broccoli), and some salt and pepper. Spread out on sheet pan and transfer to the oven to start cooking while you sear the chicken. (It should cook for about 10 minutes before chicken is added.)
- As soon as broccoli is in the oven, heat a large skillet with oil (portion for chicken) over medium-high heat. Transfer prosciutto-wrapped chicken to heated oil and sear for 4 to 5 minutes per side.
- Transfer chicken to the same sheet pan as the broccoli, making sure that everything is in a single layer. (Note: If all of the ingredients won’t easily fit, use a second sheet pan for the chicken.)
- Roast the broccoli and chicken together until broccoli is tender and chicken is cooked through (reaches 165F / 74C), 8 to 12 minutes more. They should finish cooking at about the same time, but if the chicken finishes before the broccoli, remove it from the pan and let the broccoli continue cooking.
- When broccoli and chicken are done cooking, transfer chicken to a cutting board and let it rest for 2 to 3 minutes before slicing.
- Squeeze lemon juice over broccoli.
- If quinoa was made ahead, reheat in the microwave.
- Give balsamic tomatoes a stir and season with some salt and pepper.
- Serve chicken over quinoa with tomatoes on top. Enjoy broccoli on the side.
This was soooo good. Very flavorful! I would recommend making this on a Monday, so you can use Sunday to prep the chicken. That makes less work once you get home from work! ;) There is extra prep to this that isn't recommended during the weekend prep, so be ready. It's worth it though. Absolutely delicious.1 Helpful
My family made this while I was away at the fire hall. No leftovers for me to try, but that speaks volumes. The wife promised to make it again for me to try, can't wait!0 Helpful
I loved this! I didn't eat the quinoa, but I thought the chicken was amazing.0 Helpful
We made this as more of a casserole to save time. Subbed barley for quinoa.0 Helpful
Made the original version, just without the quinoa to make it keto and needed no other alterations for that, which was great! Really beautiful meal, could be served for company. Next time I might add the thin layer of pesto suggested in the Paleo version as well as the Provolone, and really boost the flavor. Just a thought.0 Helpful
One huuuge chicken breast was able to feed my family of 3 with leftovers for lunch. My toddler ate everything on his plate. I subbed couscous for the quinoa because I ran out.0 Helpful
Loved this! The prosciutto was a bit finicky to peel off the sheets but the end result was delicious. Also, quinoa is SO much better when cooked in stock! Roasted some green beans on the side too as we had them to use up.0 Helpful