I plate this recipe for guests and make it a piece of art. First I drizzle some balsamic glaze on the plate then drop the fingerling potatoes and baby bell pepper on the plate, then rest the stuffed chicken against the potatoes.
- Portion size 6 servings
- Credits : Steph Hardy
- 6 skinless boneless chicken breasts
- 6 teaspoons pesto
- 12 pieces salami
- 1/3 cup sun dried tomatoes sliced
- 1/2 cup goat cheese
- 24 fingerling potatoes sliced vertically
- 3 tablespoons olive oil
- 1 sprig fresh rosemary
- 12 bell peppers red, orange and yellow
- 1 teaspoon olive oil
- salt and pepper to taste
MethodPreheat oven to 350F.
Filet chicken breasts. Smother the inside of each chicken breast with pesto. Place two pieces of salami on each chicken. Add sundried tomatos and goat cheese to one half of each chicken breasts. Fold chicken breast in half and tie with butcher twine. Set aside.
On medium to high heat in large skillet, heat 1 tbsp of the olive oil. Place all six chicken breasts in skillet, brown each side, and place directly in oven. (If you do not have an oven safe skillet please transfer to pyrex dish). This dish should be in the oven for approximately 20-25 minutes, however cooking time also depends on the size of the chicken breast.
While chicken is in the oven, toss your fingerling potatoes in the remaining 2 tbsp of olive oil, with fresh rosemary and salt and pepper to season. Transfer to over safe dish and place in the oven with chicken until the potatoes are tender (check with a fork).
Just prior to removing your dishes from the oven, in a skillet over medium heat, add 1 tsp olive oil and baby bell pepper sliced in half and toss for about 2-3 minutes. Do not over cook. Set out your six serving dishes.
Drizzle on your plate some balsamic glaze (store bought) place potatoes and peppers in the center. Remove twine from chicken and place on dish.
Serve and you will be sure to impress with this dish. Yum! Enjoy.