Italian Chicken with Pesto Potatoes

1. 1

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

2. 2

   In a saucepan, bring the vinegar to a boil. Reduce the heat and simmer for 15 minutes, stirring often, until it thickens.

3. 3

   Slice a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, then season with salt and pepper. Wrap each chicken breast with a slice of ham. Set the wrapped chicken breasts in a baking dish. Scatter the tomatoes around the chicken, drizzle everything with olive oil, and season with salt and pepper.

4. 4

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

5. 5

   In a saucepan with enough lightly salted water to cover, boil the potatoes for 15 minutes, or until tender. Drain, return them to the pan, and toss with the pesto.

6. 6

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

• Calories 522.23 kcal High
• Protein 51.96 g Good Source
• Carbs 36.89 g Moderate
• Total Fat 18.08 g High
• Saturated Fat 5.44 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 177.29 mg High
• Sodium 1039.65 mg High
• Fiber 3.63 g Moderate
• Sugar 13.99 g High
• Added Sugar 0.0 g Low Source
• Calcium 278.68 mg Good Source
• Iron 3.37 mg Moderate
• Potassium 975.2 mg Good Source
• Vitamin A 149.37 mcg_rae Moderate
• Vitamin C 26.42 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅