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Italian Chicken with Pesto Potatoes

Rated as 4.27 out of 5 Stars

"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."
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Ingredients

1 h 10 m servings 473
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
  3. 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.
  4. Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
  5. 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.
  6. Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

Nutrition Facts


Per Serving: 473 calories; 18.8 31.6 44.3 115 1177 Full nutrition

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Reviews

Read all reviews 40
  1. 55 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We really enjoyed this recipe. I made a few minor changes. First of all, I pounded the chicken flat, placed a slice of cheese inside the chicken breast, then rolled it up and wrapped it with p...

Most helpful critical review

Had to adjust recipe. It did work out fabulously, but I added more seasoning to avoid an anemic look and sort of bland taste. Added white pepper, garlic powder and paprika to add color. If yo...

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We really enjoyed this recipe. I made a few minor changes. First of all, I pounded the chicken flat, placed a slice of cheese inside the chicken breast, then rolled it up and wrapped it with p...

This was really, really good. To the balsamic vinegar I added about a tablespoon of brown sugar, some minced garlic, some dijon mustard and a splash of hot sauce, just to give it some complexit...

i added portabello mushrooms to the mozarella and wow!

Had to adjust recipe. It did work out fabulously, but I added more seasoning to avoid an anemic look and sort of bland taste. Added white pepper, garlic powder and paprika to add color. If yo...

This was good and my family enjoyed it. The only change I would make is not to use the reduced balsamic vinegar, but to marinade the chicken in balsamic vin. dressing overnight instead. I thin...

This has become one of our favorite recipes located on this site! It is a wonderful dish, the nutrition is well balanced, and we can't wait to have it again! GOOD STUFF!!!

I saw this recipe and instantly thought it was going to be a lot of work. Actually, it was VERY easy! I cut pockets first then marinated the chicken in balsamic dressing for about 4 hours. After...

Made this for friends and was mortified when the chicken was completely raw after 30 min at 400. They were forgiving and in the end we ALL loved it. Great recipe. Next time I will try some ad...

We enjoyed this recipe with our personal modifications based on other reviews. Dressed up the balsamic vinegar reduction with 1 tbsp. each brown sugar, minced garlic and dijon mustard. Lined fla...