Admit it you love prosciutto, we all do. It’s salty, rich and wonderful especially when it crisps up a little in the oven. Wrapping plain old basic chicken breast up in this porky goodness is a good idea but add some creamy feta chesses to the roll-up and it’s a great idea. There about a million recipes for a version chicken wrapped in prosciutto but I like mine the best for two reasons. First the feta cooks so nicely not just oozing out of the chicken roll-up so every bite has cheese.  And second because I make my two side veggies right there in the same pan as the chicken!!  Add a bottle of white wine a loaf of crusty bread and you are done, this is dinner.

The tomatoes are a nod to the breadcrumb topped tomatoes that all the country clubs and steak houses have been serving forever, and everyone including my husband loves. The onions are pretty much a selfish thing because I love a cooked onion.  I have one last thing I have to mention about these chicken and feta rollups, they are great leftover!! Cold or at room temp they make great additions on top of a salad.  I could even see slicing them up and arranging them on a platter as a really tasty and decadent appetizer for a party.

Chicken & Feta Wrapped in Prosciutto with Baked Onions & Tomatoes


  • 1.5 lbs of chicken cutlets
  • 8 oz block of feta cheese sliced ¼ inch thick
  • 6-10 slices of prosciutto
  • Favorite Italian spice blend
  • 4 to matoes
  • ¼ cup flavored bread crumbs
  • 1 tbs cold butter
  • 4 small onions


  1. Start by preheating your oven to 350 degrees. Then inspect the chicken cutlets and any that are uneven I pounded flat so that they will roll up better. I normally buy my chicken cutlets from the butcher but cutting them yourself is an easy way to save a bit of money at the store. Once all the cutlets are flat lightly sprinkle one side with Italian spice and the place a single slice of feta in on one end and roll up.
  2. Secure the rolled up chicken with a slice of prosciutto. No need for a toothpick the ham will keep everything in place. Then put the chicken rolls into a large glass pan sprayed with cooking spray.
  3. Next slice the tomatoes in half and put them in alongside the chicken roll ups. Sprinkle each tomato top with salt, pepper, breadcrumbs, and some more of that Italian spice. Top the tomatoes with a small dot of cold butter. Last slice 4 small onions into quarters or sixths toss with olive oil, salt and pepper and arrange them in the remaining space in the pan. I normally use 2 large glass baking pans to make this meal so all the items have enough space.
  4. The chicken should cook in 20-30 minutes depending on how thick the meat is, check its temperature with a digital thermometer, 165 degrees is perfect for chicken. Remove the chicken from the pan and turn on your broiler on high and brown up the tips of the onions and tops of the tomatoes.

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