Italian Chicken with Pesto Potatoes Recipe
- ¾ cup balsamic vinegar
- 4 skinless, boneless chicken breast halves
- 4 ½ ounces sliced mozzarella cheese
- salt and pepper to taste
- 4 slices Parma ham
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1 pound small potatoes
- 2 tablespoons prepared basil pesto
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
step 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.
step 4: Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
step 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.
step 6: Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.