Italian Chicken With Pesto Potatoes

Ingredients

• Servings: 4
• 3/4 cup balsamic vinegar
• 4 skinless, boneless chicken breast halves
• 4 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a saucepan, bring the vinegar to a boil. reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
• 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.
• bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
• 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.
• place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.