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

Directions

1. Instructions

2. Preheat oven to 425°F (220°C). Stir pesto with vinegar and honey; divide the mixture into two equal portions and set aside.

3. Lay chicken breasts fl at 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.

4. Stuff the chicken breasts with a piece of cheese (fold as needed to fi t inside the breast), 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese.

5. Pin everything in place with toothpicks.

6. 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.

7. 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.

8. Let chicken stand, covered, for 5 minutes. Slice thickly on an angle to serve.

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