Provolone-Stuffed Chicken
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Provolone-Stuffed Chicken
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 272 |
| pro | 32 g |
| carb | 8 g |
| total fat | 12 g |
| fibre | 1 g |
| sodium | 266 mg |
| % RDI: | - |
| calcium | 14 % |
| vitamin C | 76 % |
Ingredients
-
2 tbsp (30 mL) prepared basil pesto
1 tbsp (15 mL) each balsamic vinegar and honey
4 boneless, skinless chicken breasts
Salt and freshly ground pepper, to taste
4 slices Canadian Provolone (about 2 oz/60g)
1 whole roasted red pepper, halved lengthwise
16 baby spinach leaves
1 tbsp (15 mL) butter
Preparation
Preheat oven to 425°F (220°C). Stir pesto with 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), 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese. Pin everything into 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 (74°C) when inserted into the thickest portion.
Let chicken stand, covered, for 5 minutes. Slice thickly on an angle to serve.
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), 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese. Pin everything into 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 (74°C) when inserted into the thickest portion.
Let chicken stand, covered, for 5 minutes. Slice thickly on an angle to serve.
Source : Dairy Farmers of Canada
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