4 boneless, skinless chicken breasts
2 tbsp basil pesto
1 tbsp balsamic vinegar
1 tbsp honey
Salt and freshly ground pepper to taste
8 slices provolone cheese
1 whole roasted red pepper, halved lengthwise
16 baby spinach leaves
1 tbsp butter
Preheat oven to 425 degrees. Stir pesto with vinegar and honey, divide the mixture into 2 equal portions and set aside.
Lay chicken breasts out flat on a clean work surface and carefully slice into them horizontally about 2/3 of the way through. Season each one all over with salt and pepper and brush one portion of the pesto mixture evenly over chicken breasts.
Stuff the chicken breast with a piece of cheese, folding as needed to fit inside the breast, 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese.
Pin everything in place with toothpicks.
Melt butter in a medium oven proof skillet over medium high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture.
Transfer to preheated oven. Roast, basting occasionally with pan juices for 30 - 35 minutes or until an internal temperature of 165 F is achieved.
Allow chicken to stand at room temperature for 5 minutes. Slice thickly on an angle and serve.
* Recipe doubles or triples easily to feed a crowd.
** Leftover chicken can be used in sandwiches for lunch.
*** For a twist, replace or mix the provolone cheese with Swiss, Gouda or Havarti
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