Provolone Stuffed Chicken

Name: Provolone Stuffed Chicken
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) basil pesto; 1 tbsp (15 mL) balsamic vinegar; 1 tbsp (15 mL) honey; 4 boneless; skinless chicken breasts; Salt and freshly ground pepper to taste; 2 oz (60 g) Canadian Provolone in 4 slices; 1 whole roasted red bell pepper halved lengthwise; 16 baby spinach leaves; 1 tbsp (15 mL) butter

Our dietitians' favourite

If there is a recipe that you'll be glad to double batch, this is it. Tasty and satisfying, this one will fill the house with the aroma of home cooking.

Prep: 20 min - 25 min
Cooking: 30 min - 35 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) basil pesto
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) honey
4 boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
2 oz (60 g) Canadian Provolone in 4 slices
1 whole roasted red bell pepper halved lengthwise
16 baby spinach leaves
1 tbsp (15 mL) butter

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Preparation

Preheat oven to 425 °F (220 °C).

Stir pesto with balsamic vinegar and honey; divide the mixture into two equal portions and set aside.

Lay chicken breasts flat on 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. Brush one portion of the pesto mixture evenly over chicken breasts. Stuff the chicken breasts with a piece of cheese (fold 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 the butter in a medium ovenproof skillet over medium-high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture.

Transfer to the preheated oven. Roast, basting occasionally with pan juices, for 30 to 35 minutes or until an instant-read thermometer registers 165 °F (75 °C) when inserted into the thickest portion. Let chicken stand, covered, for 5 minutes. Slice thickly on an angle to serve.