Chicketta: Porchetta-Style Chicken Recipe

Roll chicken breasts with prosciutto and herbs for a quick Italian meal

We love porchetta, that classic Italian roast pork stuffed with herbs and garlic. So we developed chicketta, a recipe that packs the flavors of porchetta into an easy weeknight meal. Chicken breasts are pounded out before being rolled up with prosciutto and herbs, then seared and roasted (watch the video). With its rich pork flavor from the prosciutto and the fragrant aromas of garlic and lemon zest, the finished dish has a lot of bang for very little effort.

Tying the savory bundles couldn't be easier: Each roll gets three simple knots before being wrapped with plastic to set its shape in the fridge. Make sure your knots are tight so that after roasting, the chicketta maintains a beautiful swirl of filling. And don't forget to take off the butcher's twine before serving—we promise it tastes better without it.

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Recipe from the Tasting Table Test Kitchen

Chicketta (Porchetta-Style Chicken)
5 from 47 ratings
Just like Italian porchetta, we roll up chicken breasts with prosciutto and herbs for a fragrant and juicy weeknight main.
Prep Time
Cook Time
Total time: 45 minutes
  • 1½ pounds (4 medium) skin-on, boneless chicken breasts
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon minced fresh sage leaves
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 garlic cloves, grated
  • Kosher salt and freshly ground black pepper
  • 4 slices (3 ounces) prosciutto
  • 2 tablespoons olive oil
  1. Preheat the oven to 400° and line a baking sheet with a wire rack. On a cutting board, lay out the chicken breasts, skin-sides down, and cover with a layer of plastic wrap. Using a mallet, pound the breasts until they are ½ inch thick.
  2. In a small bowl, mix together the rosemary, sage, thyme, lemon zest and garlic, then rub onto the chicken. Season with salt and pepper. Lay 1 slice of prosciutto over each breast and roll lengthwise. Using butcher's twine, secure each roll with a series of 3 knots. Season the rolls with salt and pepper. Wrap each roll tightly with plastic wrap and refrigerate for 1 hour.
  3. In a 12-inch skillet, heat the olive oil over medium-high heat. Remove the chicken rolls from the plastic and cook, turning as needed, until golden brown, 6 to 8 minutes. Transfer each to the prepared baking sheet. Roast in the oven until they've reached an internal temperature of 165°, 8 to 10 minutes more. Let rest 5 minutes before removing the butcher's twine, slicing and serving.
Calories per Serving 400
Total Fat 24.4 g
Saturated Fat 6.1 g
Trans Fat 0.2 g
Cholesterol 123.7 mg
Total Carbohydrates 1.6 g
Dietary Fiber 0.6 g
Total Sugars 0.1 g
Sodium 680.9 mg
Protein 41.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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