Italian Chicken With Pesto Potatoes

1. 1

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

2. 2

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

3. 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. 4

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

5. 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. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.