Provolone Stuffed Chicken

By lorab

Ingredients

• 2 tbsp prepared basil pesto
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 4 boneless chicken breasts
• 4 slices provolone
• 1 whole roasted red pepper
• 16 baby spinach leaves
• 1 tbsp butter

Preparation

Step 1

1. Heat over to 425 degrees
2. stir pesto with vinegar and honey. Divide into two portions and set aside.
3. Lay chicken on flat surface. Cut into horizontal about 2/3 of the way through.
4. Season each one with salt and pepper.
5. Stuff each chicken with cheese, 1 piece of roasted red peperr, 4 spinach leaves and a second piece of cheese. Hold everything in place with a tooth pick.
6. Top with remaining pesto.
7. Transfer to pan. Roast, basting occasionally with pan juices for about 30-35 minutes.