Yield: 4 Servings

​

Sundried Tomato Tapenade:

 1 cup drained oil-packed sundried tomatoes

 1/2 cup grated Parmesan cheese

 1/2 cup chopped basil

 2 tablespoons minced flat-leaf parsley

 2 tablespoons pine nuts

 1 medium garlic clove, peeled

 1/2 cup extra-virgin olive oil

 1 tablespoon sherry vinegar

 Kosher salt and freshly ground black pepper

​

Chicken:

 4 (5-ounce) skinless, boneless chicken breasts, trimmed

 8 thin slices of Prosciutto di Parma

 2 tablespoons vegetable oil

 

Preheat an oven to 350°F and position a rack in the center.

 

To prepare tapenade: In the bowl of a food processor fitted with a metal blade, combine the sundried tomatoes, Parmesan cheese, basil, parsley, pine nuts and garlic. With the motor running, gradually add the olive oil and process until a smooth paste forms. Stir in the vinegar. Taste and adjust seasoning with salt and pepper.

 

To prepare chicken: Using a sharp, thin-bladed knife, cut a deep pocket into the thickest side of each breast, being careful not to cut through to the top, bottom or side of the chicken breast. Lay the chicken breast with the cut side up and season the interior of the chicken breast lightly with salt and pepper. Using a small spoon, lightly fill the inside of the pocket with tapenade. Repeat with remaining chicken and tapenade.

​

With the smooth side of the breast facing up, wrap 2 strips of prosciutto around each breast in a spiral, beginning at a point under the breast.

 

To cook chicken: Place a large oven-proof skillet on the stove over medium-high heat and add oil. When the oil is shimmering, gently place the chicken breasts presentation side down, into the skillet. Cook until browned, about 2 minutes. Using tongs, carefully turn the chicken and brown the other side, about 2 minutes. Transfer the skillet to the oven and cook until a digital thermometer inserted into the thickest part of the breast registers 165ºF, about 12 to 15 minutes. Tent with foil and let rest 5 minutes.