Italian Chicken with Pesto Potatoes

Italian Chicken with Pesto Potatoes

40

"Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute."

Ingredients

1 h 10 m {{adjustedServings}} servings 473 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
  3. 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.
  4. Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
  5. 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.
  6. Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
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Reviews

40
  1. 55 Ratings

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We really enjoyed this recipe. I made a few minor changes. First of all, I pounded the chicken flat, placed a slice of cheese inside the chicken breast, then rolled it up and wrapped it with p...

This was really, really good. To the balsamic vinegar I added about a tablespoon of brown sugar, some minced garlic, some dijon mustard and a splash of hot sauce, just to give it some complexit...

i added portabello mushrooms to the mozarella and wow!