- 6 chicken breasts
- 3 thick slices of ham
- 6 slices of provolone cheese, I used ultra-thin provolone because it has less calories and fat
- 1/3 cup pesto sauce
- 1/4 cup gluten free breadcrumbs, I used Schar
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning
1. Preheat oven to 400. Butterfly the chicken: Place a chicken breast on a cutting board. Place your left hand on top of the chicken breast, parallel to the board. Using a sharp knife, slice the chicken breast open. Be careful not to cut all the way through to the other side of the chicken breast. You want to be able to open it like a butterfly.
2. Spread a spoon full of pesto onto one side of the butterflied chicken breast. Slice the ham steaks in half lengthwise and place a piece on top of the pesto. Fold a piece of provolone in half and place it on top of the ham. Fold the empty side of the chicken breast over to cover the filling.
3. In a large bowl, combine the bread crumbs, garlic powder, and Italian seasoning. Place the chicken in the bowl then flip it over and repeat. You want both sides to be lightly dusted in bread crumbs.
4. Place the chicken breasts in a PAMed 9 x 13 glass baking dish. The chicken will release a LOT of liquid if you use frozen, like I did, so you need a container to catch it all. Cover the dish with foil. Bake for 10-15 minutes or until the breasts are lightly browned and you can no longer see pink. If you’re not sure, use a fork to lift the filling and check the inside of the chicken.
Based off of the recipe found at Can You Stay for Dinner?