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Italian Chicken with Pesto Potatoes

Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Equipment

  • 1 Saucepan For balsamic reduction and boiling potatoes.
  • 1 Baking Dish Suitable for baking chicken and tomatoes.
  • 1 Sharp Knife Essential for cutting pockets in chicken breasts.
  • 1 Cutting Board For preparing chicken and other ingredients.

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

For the balsamic reduction, watch it closely as it thickens quickly once it starts reducing; a low simmer is key to prevent burning. Ensure the chicken breast pockets are deep enough for the mozzarella but do not cut all the way through. Season the inside of the chicken pockets for maximum flavor. For enhanced texture, consider lightly crushing the boiled potatoes before tossing with pesto, allowing the sauce to cling better. You can also finish the dish with a sprinkle of fresh basil or grated Parmesan for added aroma and depth.