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
- 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
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.
Recipe doubles or triples easily to feed a crowd. Leftover sliced chicken can be used in sandwiches for lunches.
For a creative twist, replace or mix the Provolone with slices of Canadian Swiss, Gouda or Havarti.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 155 mg|
|Vitamin B12:||34 %|
|Vitamin B6:||44 %|
|Vitamin C:||76 %|