Jim May's Chicken Breast stuffed with Italian prosciutto and Asiago cheese

Featured by Lambert Bridge Winery in the Gold Wine Club.


An easy way to spruce up tonights chicken dinner. Stuffed with Italian prosciutto and asiago cheese, the flavors and aromas will have your mouth watering! Pair it with the Lambert Bridge Chardonnay.

Yield: 4
Prep Time: 30 Minutes
Cook Time: 35 Minutes


• 3 whole boneless chicken breasts, halved
• 2-3 garlic cloves, peeled
• 1 cup basil leaves
• 1/2 cup olive oil
• 1/2 cup pine nuts
• 1 cup asiago cheese, grated
• 1/2 teaspoon salt and fresh black pepper
• 6 thin slices prosciutto


Finely chop garlic in food processor. Add basil and gradually add oil, process until smooth. Add pine nuts and asiago cheese and mix in short pulses until just blended. Season with salt and pepper.

Lay chicken breast flat on cutting board and make a horizontal cut, creating a pocket without cutting all the way through. Place 1 slice prosciutto in each pocket. Spread 1/2 tablespoon of pesto mixture on top of prosciutto. Close pocket and spread 1/6th of remaining pesto under the skin of each breast.

Place skin side up on a baking sheet and place in pre-heated 400ºF oven for 30 minutes until starting to brown. Serve warm with polenta or pasta, and/or sautéed vegetables.

Recommended Pairings


2015 Chardonnay
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2014 Chardonnay
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Metz Road

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