Name: Italian Chicken with Pesto Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Balsamic Vinegar - ¾ cup; Skinless, boneless chicken breast halves - 4; Sliced mozzarella cheese - 4 ½ ounces; Salt and pepper to taste - 4 ½ ounces; Parma ham - 4 slices; Cherry tomatoes - 1 pint; Olive oil - 1 tablespoon; Small potatoes - 1 pound; Prepared basil pesto - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Chicken with Pesto Potatoes

1. Balsamic Vinegar - ¾ cup

2. Skinless, boneless chicken breast halves - 4

3. Sliced mozzarella cheese - 4 ½ ounces

4. Salt and pepper to taste - 4 ½ ounces

5. Parma ham - 4 slices

6. Cherry tomatoes - 1 pint

7. Olive oil - 1 tablespoon

8. Small potatoes - 1 pound

9. Prepared basil pesto - 2 tablespoons

How to cook deliciously - Italian Chicken with Pesto Potatoes

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.

3. Stage

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. Stage

Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

5. Stage

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. Stage

Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.