Recipe by Paula Fitzgerald
"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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skinless, boneless chicken breast halves
4 1/2 ounces
sliced mozzarella cheese
salt and pepper to taste
prepared basil pesto
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.
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.
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
i added portabello mushrooms to the mozarella and wow!
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Chicken with Pesto Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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