Stuffed Chicken Breast

1. 1

   Pre-Heat oven to 400F

2. 2

   Heat 1/2 Tbsp olive oil in skillet, on medium heat. Add, thinly sliced ham, cook until crisped lightly, about 2-3 minutes. Add spinach and chickpeas, saute until spinach is fully wilted, about 3 minutes.

3. 3

   Lay pounded chicken breast, and spread the pesto onto chicken. Spread spinach mixture, then sprinkle 1/2 cup cheese, evenly over chicken.

4. 4

   Carefully, roll chicken breast like a burrito, by folding in sides (just enough to hold in fillings) and rolling from top to bottom. No need to roll tightly, just enough to keep fillings from falling out. (Optional, secure with toothpicks or string). Top with remaining cheese

5. 5

   Coat bottom of glass cookware with remaining olive oil. ( I make on large chicken breast so I use a glass loaf pan). Place chicken in pan, (at this point you can wrap and save to roast later), cover with foil, and roast in pre-heated oven for 20-25 minutes, then remove foil and roast for another 15-20 minutes, or until cheese is bubbling, and chicken is fully cooked to 170 degrees.

6. 6

   Allow chicken to rest for 10 minutes before slicing and serving.

No additional tips available.