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Sun-Dried Stuffed Chicken Breast Recipe

No messing, no marinating — just a quick and easy way to infuse chicken with some yummy Italian flavours in only minutes



Prep time

5 minutes

Cooking time

25 minutes



1. Preheat the oven to 350˚F.

2. Slice the raw chicken breast in half and place two sun-dried tomatoes, two sliced olives and three to four torn basil leaves in between each breast.

3. Wrap each breast with three slices of prosciutto to seal the filling in place.

4. Place on a baking sheet and bake for 25 minutes.

Serve with: Fresh spinach salad and grilled tomatoes

Recipe taken from The Paleo Primer: A jump-start guide to losing body fat and living primally, published by Vermilion, £14.99.

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