Chicken with Balsamic Glaze and Pesto Potatoes
Main Course
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Cook Time
55 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This chicken dish is a delightful combination of savory and sweet. The balsamic glaze adds a tangy depth to the chicken, while the pesto potatoes provide a fresh and herbaceous counterpoint. I've been making this for family gatherings for years, and it's always a hit! The mozzarella-stuffed chicken wrapped in ham is incredibly flavorful, and the cherry tomatoes add a burst of juicy sweetness. It's perfect for a summer dinner party or a special family meal. The preparation is straightforward, and the Thermomix® makes the balsamic reduction and pesto potatoes a breeze. This dish is sure to impress!
Ingredients (10 ingredients)
-
0.75 cup balsamic vinegar
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4 piece skinless, boneless chicken breast halves
-
4.5 ounce sliced mozzarella cheese
-
salt
-
pepper
-
4 slice Parma ham
-
1 pint cherry tomatoes
-
1 tablespoon olive oil
-
1 pound small potatoes
-
2 tablespoon prepared basil pesto
Preparation (7 steps)
Balsamic Vinegar Reduction
Pour ¾ cup balsamic vinegar into the mixing bowl and cook for 15 Min./Varoma/Stufe 1 without the measuring cup, stirring occasionally with the spatula to prevent burning, until the vinegar has thickened into a glaze.
Prepare Chicken Breasts
Preheat oven to 400 degrees F (200 degrees C). Cut a pocket in each of the 4 skinless, boneless chicken breast halves. Fill each pocket with an equal amount of 4 ½ ounces sliced mozzarella cheese, and season with salt and pepper to taste. Wrap each chicken breast with a slice of Parma ham.
Arrange Chicken and Tomatoes
Arrange the wrapped chicken breasts in a baking dish. Place 1 pint cherry tomatoes around the chicken, sprinkle all with 1 tablespoon olive oil, and season with salt and pepper to taste.
Bake Chicken
Bake in the preheated oven for 25 minutes, or until chicken is no longer pink and juices run clear.
Cook Potatoes
Place 1 pound small potatoes into the mixing bowl. Add enough lightly salted water to cover. Cook for 15 Min./100°C/Stufe 1.
Pesto Potatoes
Drain the potatoes. Return the potatoes to the mixing bowl. Add 2 tablespoons prepared basil pesto and mix for 10 Sek./Stufe 3.
Serve
Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Finished cooking? Great! 🎉
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Created by
Emma Garcia
3
Rezepte
0
Kochbücher
Allergens
- Milk
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