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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement
  • 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.

Nutrition Facts

473 calories; 18.8 g total fat; 115 mg cholesterol; 1177 mg sodium. 31.6 g carbohydrates; 44.3 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2006
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 proscuitto - couldn't find parma ham. Next I thought the reduced balsamic vinegar sounded like a very strong flavor so we just drizzled UNreduced balsamic vinegar over the chicken. It was delicious! I also cooked the potatoes in the microwave rather than boiling them. I didn't really change the ingredients just the process to make it simpler. Read More
(23)

Most helpful critical review

Rating: 2 stars
12/20/2004
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 you add a good mushroom sauce you got a 5 star item. Read More
(11)
55 Ratings
  • 5 star values: 28
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/24/2006
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 proscuitto - couldn't find parma ham. Next I thought the reduced balsamic vinegar sounded like a very strong flavor so we just drizzled UNreduced balsamic vinegar over the chicken. It was delicious! I also cooked the potatoes in the microwave rather than boiling them. I didn't really change the ingredients just the process to make it simpler. Read More
(23)
Rating: 5 stars
09/24/2006
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 proscuitto - couldn't find parma ham. Next I thought the reduced balsamic vinegar sounded like a very strong flavor so we just drizzled UNreduced balsamic vinegar over the chicken. It was delicious! I also cooked the potatoes in the microwave rather than boiling them. I didn't really change the ingredients just the process to make it simpler. Read More
(23)
Rating: 5 stars
09/13/2007
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 complexity. When I stuffed the chicken with the cheese I added a schmear of minced garlic and one basil leaf for extra flavor. Before putting the chicken and tomatoes (which were wonderful BTW) in the oven I drizzled a little of the finished balsamic sauce and sprinkled a touch of mozzarella over the top. The recipe didn't say whether to cook the chicken covered or uncovered so I covered it for the first 15 minutes then removed the cover. The potatoes were terrific too. I had picked up some really tiny potatoes (about the size of large marbles) and they worked perfectly for this dish. Bottled pesto sauce was pretty expensive at the store so I made my own. The combination of the sharp snap of the potato skins when I bit into them mixed with the great garlicky pesto was just lovely. This dish made an enticing presentation and is certainly company worthy. DH and I both loved this dish. I can't say enough good things about it. Thanks Paula Read More
(18)
Advertisement
Rating: 2 stars
12/20/2004
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 you add a good mushroom sauce you got a 5 star item. Read More
(11)
Rating: 5 stars
04/10/2007
i added portabello mushrooms to the mozarella and wow! Read More
(11)
Rating: 4 stars
01/24/2006
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 think that would give the chicken great flavor. Read More
(8)
Advertisement
Rating: 5 stars
09/19/2004
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!!! Read More
(7)
Rating: 4 stars
08/21/2007
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 additional seasoning - maybe the basil leaf in with additional cheese. Will definitely make again! Read More
(6)
Rating: 5 stars
08/27/2007
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 that I stuffed with mozzerella and wrapped the chicken in Parma de Proscuitto. I also put fresh garlic on top after sprinkling with olive oil. The tomatoes were delicious and really made the flavor of the chicken wonderful. Next time I may find other things to stuff the chicken with such as fresh basil or oregano. Also I think this would be better with the potatoes chopped into pieces THEN mixed with pesto. This will be a regular on our dinner rotation! Read More
(6)
Rating: 4 stars
07/27/2009
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 flattened chicken breast with fresh basil leaves and marinated roasted red peppers. Also used mozzerella cheese sticks instead of shredded cheese that way it didn't ooze out the sides of the rolled chicken. Used prosciutto too.Sprinkled minced garlic on top of chicken and cherry tomatoes along with the EVOO and s/p. Covered dish for first 15 mins. Buttered potatoes first and then pesto. With the conversions we really enjoyed this dish. Your inspiration though. Thank you! Read More
(5)