Italian Chicken with Pesto Potatoes recipe

Name: Italian Chicken with Pesto Potatoes recipe
Prep time: 5 min
Cook time: 55 min
Yield: 4 Servings
Ingredients: 3/4 cup balsamic vinegar; 4 chicken breast halves – skinless and boneless; 4 1/2 oz mozzarella cheese – sliced; 4 slices Parma ham; 1 pint cherry tomatoes; 1 tbsp olive oil; 1 lb small potatoes; 2 tbsp prepared basil pesto; salt and pepper to taste

Features:

Cuisine:

Italian

1 hr
Serves 4
Medium

Ingredients

3/4 cup balsamic vinegar
4 chicken breast halves – skinless and boneless
4 1/2 oz mozzarella cheese – sliced
4 slices Parma ham
1 pint cherry tomatoes
1 tbsp olive oil
1 lb small potatoes
2 tbsp prepared basil pesto
salt and pepper to taste

How to make Italian Chicken with Pesto Potatoes

Preheat the oven to 400°
In a saucepan, bring the vinegar to a boil.
Reduce the heat and let the vinegar simmer for 15 minutes.

Note: Stir the mixture frequently until it thickens.

Cut a pocket in each chicken breast.
Fill each pocket with equal amounts of mozzarella cheese then 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 everything with olive oil, then season with salt and pepper.
Bake 25 mins in the preheated oven, or until the chicken is no longer pink and the juices run clear.
Boil the potatoes for 15 mins in a saucepan with enough lightly salted water to cover the chicken.
Drain the pan and coat the potatoes with the pesto.
Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle the reduced balsamic vinegar over them.
Serve and enjoy!

Trivia

Did you know pesto originated in Liguria Italy?