Pesto & Ham Stuffed Chicken
Ingredients:
2 boneless, skinless chicken breasts (~6 ounces each)
2 slices smoked ham or prosciutto
1 ounce fontina cheese, grated
2 tablespoons basil pesto
1/4 cup homemade or store-bought seasoned bread crumbs
2 teaspoons olive oil
Directions:
Butterfly each chicken breast by slicing it thinly open like a book, taking care not to slice completely through both sides of the breast. Evenly distribute the ham, cheese, and pesto among one side of each opened chicken breast. Fold the empty sides over to cover the filling. Dredge each filled chicken breast in a shallow bowl filled with the breadcrumbs. Place them on a greased wire rack set on top of a roasting pan. Lightly brush the tops with the olive oil and bake for 20 minutes at 400 degrees F.
