Reviewed: Jul. 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!

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Cathy Myers

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

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Reviewed: Aug. 25, 2008

The chicken recipe is fantastic!!! we didn't love the potatoes but live and learn. The suggestions to add prosciutto and portabellos was excellent. I followed the Balsamic Vinegar suggestions too. Thank you for sharing!

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emerys_mama

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Reviewed: May 1, 2008

Excellent tasty meal. Even easy to prepare !

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Feb. 18, 2008

Delicious! I used prosciutto to wrap the chicken. I also covered the chicken while it cooked and it came out so moist because of the juice from the tomatoes. I accidentally over cooked my potatoes, so they ended up getting mashed. I didn't have pesto around, so I added milk, some italian seasonings, and Parmesean cheese instead. All in all this was a great meal.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Sep. 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

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 9, 2007

FYI fellow home-chefs: Parma ham *is* prosciutto :o)! I marinated the breasts in balsamic dressing and did not do the "drizzle" as DH is NOT a vinegar fan. I butterflied the breasts and rolled the cheese and ham inside-- a bit of work, but a nice presentation! The roasted tomatoes were fantastic! I used grape tomatoes and when I do this again I may do 2 pints. For some reason my 13 yr old daughter wouldn't eat the chicken, but she LOVED the pesto potatoes, ate all the leftovers of them and has asked for them again! I used new red potatoes, and they WERE yummy. They were so easy to prepare that I'll be using them as a side dish for other suppers.

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Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Concord, North Carolina, USA

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Reviewed: Sep. 7, 2007

I used Proscuitto for the ham. I only put half of the cheese, because I thought it looked like alot of cheese. I did not do the tomatoes. I cooked the potatoes cut in quarters in a microwave steamer and put some with just butter and salt and some with the pesto sauce. I love pesto on pizza or French bread, but I would just do the potatoes with salt and butter next time. The chicken was awesome, especially with the reduced vinegar. I think I would go ahead and add the original amount of cheese and maybe even the tomatoes next time. My children liked it (well, the 6 yr old didn't like the sauce, but the 8 and 17 year old loved it). Hubby loved it as well (he likes balsamic vinegar, so I figured he would!).

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Messy Mom

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Reviewed: Sep. 5, 2007

This recipe turned out quite good, between 3 and 4 stars for me - but closer to 3.

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Reviewer:

kcg777

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Sep. 3, 2007

very good

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DSG NAVIGATOR

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Reviewed: Sep. 2, 2007

I did like this recipe. I would change only 1 thing, I did add a little butter to the potatoes and a sprinkle of sugar to tame down the pesto, it was almost too salty. I have a very picky daughter and she took to this dish well.

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MICHELLE CASSELBERRY

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Dexter, Missouri, USA

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Reviewed: Aug. 28, 2007

This was an ok recipe. I wasn't crazy about the pesto potatoes. My husband like it, but our son and I weren't fans. The chicken was a little dry, next time I think it needs a little less time to bake. But, overall, the chicken was pretty good.

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Nicole

Cooking Level: Intermediate

Living In: Kearny, New Jersey, USA

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Reviewed: Aug. 27, 2007

This is going in my top five! It is so delicious and easy to make. I mashed the potatoes, added a little cream cheese and then the pesto, and it was awesome. The sauce is also very tasty, and very simple! I'll be making this very often.

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Lisa

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Reviewed: Aug. 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!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 26, 2007

My family found this hugely delicious. I didn't drizzle the balsamic vinegar on the kids, a little too strong. I substituted rice cheese for my lactose intolerant ones and what a hit! Will defintely be making this one again.

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dave's girl

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Reviewed: Aug. 26, 2007

My family loved this. My husband commented several times on how great this chicken tasted. I made it exactly as the recipe stated except I used 1/2 mozz cheese stick for each chicken breast instead of sliced cheese. I had the string cheese on hand and it was easy to stuff into the cut breast.

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JESOLEN

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Reviewed: Aug. 24, 2007

Tasted great, and pretty simple to make. I used white balsamic vinegar, small red potatoes, and made the pesto using the "Pesto Sauce" recipe found elsewhere in AllRecipes. Next time, I'll start the reduction of the balsamic vinegar at the same time as the potatoes are boiling. That way, it will lessen the time it has to thicken up like caramel (if it does, just warm it up so it liquifies enough to be drizzled over the chicken.)

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Aug. 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!

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lbylsma

Cooking Level: Beginning

Home Town: Grand Haven, Michigan, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 20, 2007

I pretty much followed the exact recipe. We thought this was great. The reduced balsamic vinegar was an amazing taste with the chicken and cheese. My husband said "Wow" when the first bite hit his mouth. Thanks. We'll make this again.

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libs

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Reviewed: Aug. 20, 2007

This chicken is very tasty! I took some of the suggestions of other reviewers and marinated the chicken in balsalmic vinegar instead of reducing it. I also added garlic powder to the marinade. I pounded out the chicken and placed the cheese on top then wrapped a slice of plain ham around it. The cherry tomatoes really complement the flavors, I added a little fresh basil with them.

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Stephanie B.

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Reviewed: Aug. 20, 2007

This was delicious!! The reason the chicken wasn't flavorful for others is the balsamic vinegar reduction wasn't used. It is a strong flavor to be used lightly over this dish or fresh mozarella and tomatoes. Use the reduction and this one is a for sure hit.

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