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Bruschetta Chicken Roll-Ups
with cauliflower rice / roasted broccoli

Active: 45 min Total: 45 min
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.


Bruschetta Chicken Roll-Ups:
  • Chicken breasts, boneless and skinless - 1 lb , butterflied and flattened
  • Pesto, store-bought or homemade - 1/4 cup (paleo friendly)
  • Prosciutto - 8 slices
  • Oil, cooking - 1 Tbsp
Balsamic Tomatoes:
  • Tomatoes, medium - 2 , chopped
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 tsp
Roasted Broccoli with Green Onions:
  • Green onions - 2 , chopped, green and white parts combined
  • Broccoli - 1 lb , florets
  • Foil - for cooking
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
Cauliflower Rice:
  • Cauliflower - 1 lb , chopped
  • Butter - 1 Tbsp


  1. Cauliflower rice - (Skip if made ahead for Monday. If prepping right before cooking, get oven heating before continuing with prep.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Green onions / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. 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. Spread a thin layer of pesto on the inside of the chicken. Roll chicken breasts to enclose pesto filling and wrap each chicken breast with prosciutto. Watch this video to see how it's done. (Can be done 1 day ahead)
  4. Make balsamic tomatoes - Chop tomatoes. Combine with vinegar and olive oil.

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  1. Heat oven to 400F / 204C.
  2. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil.
  3. 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.)
  4. 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.
  5. 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.)
  6. 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.
  7. When broccoli and chicken are done cooking, transfer chicken to a cutting board and let it rest for 2 to 3 minutes before slicing.
  8. Squeeze lemon juice over broccoli.
  9. If cauliflower rice was made ahead, reheat in the microwave.
  10. Give balsamic tomatoes a stir and season with some salt and pepper.
  11. Serve chicken over cauliflower rice with tomatoes on top. Enjoy broccoli on the side.



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