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Ingredients
| balsamic vinegar: 3/4 cup |
| chicken breasts: 4 breasts (skinless, boneless) |
| mozzarella cheese, nonfat: 4.5 oz (sliced) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| sliced ham: 4 slices |
| cherry tomatoes (chopped): 1 pt |
| olive oil: 1 Tbl |
| white potatoes: 1 lb |
| pesto sauce: 2 Tbl |
Italian Chicken with Pesto Potatoes
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
55 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
- Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
- Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
- In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
- Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.