Photo of Prosciutto-wrapped chicken with pesto & cheese sauce by WW

Prosciutto-wrapped chicken with pesto & cheese sauce

Points® value
Total Time
30 min
5 min
25 min
Simple to make but impressive to look at, this one’s perfect for dinner with friends


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

4 medium


8 slice(s)

Broccoli, raw

200 g, Tenderstem

New potatoes, raw

600 g, halved

Low Fat Spread

10 g

Mint, Fresh

1 tablespoon(s), finely chopped

Medium fat soft cheese

150 g

Reduced fat green pesto

2 tablespoon(s), level


100 g, young leaf


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Season the chicken and wrap each fillet in two slices of prosciutto. Cook for 2-3 minutes on each side until golden. Transfer the chicken to a baking tray and bake for 5 minutes. Add the broccoli to the tray and bake for a further 10 minutes, until the chicken is cooked through.
  2. Meanwhile, bring a large pan of water to a boil. Add the potatoes and cook for 10 minutes until tender, then drain and toss with the spread and mint.
  3. Return the frying pan to the heat and gently melt the Philadelphia. Stir through the pesto, then stir in 175ml water until smooth. Add the spinach to the pan and cook for 2-3 minutes until wilted.
  4. Divide the sauce between plates and top with the chicken and broccoli. Serve with the potatoes on the side.


Alternatively, ditch the spuds, spread and mint and stir 180g cooked wholewheat pasta into the sauce instead.